Palazzo 53

Happy belated Thanksgiving- I hope and trust that we all filled ourselves to the breaking point, and then added a little more for good measure. If you ask me, the turkey and gravy are just there to justify the ritualistic gorging on my mother's chocolate cream pie with homemade whipped cream-  but to each his own.
There's a new Italian show in town friends- so, in true Jessica fashion, I also overate on Wednesday night with my good friend, Candice, and my new friend Brooke at the newly opened Palazzo 53 in Pittston. 
Palazzo is the foodchild of Chef Chris Barcia (Formerly of Bazil, Pazzo, Gelpiaz & Christopher's).  Candice knows Chris from when he was the head chef at Bazil (Clarkes Summit), and so she gets credit for this find. I will say this, I really really loved Bazil when it first opened- fresh, delicious, wholesome pasta with homemade sauces- great seafood, good wine, good service- the whole deal.  The only problem for me was that as a mere mortal teacher, the prices were a little (or a lot) steep.  It's one of the "special occasion" stops.  That said, I was disappointed to hear that the head chef had left, because I was such a fan.  Enter Palazzo 53.
The restaurant is brand spanking new- if you've read the blog, you know commentary on decor isn't my forte- but I will say this, it seems to pull off a variety of things- It's inviting, and still quite stylish - and thank you food gods, the music isn't awful like the majority of local hotspots (Blu Wasabi, I'm calling you out).
The menu is essentially what you found at Bazil (Sorry Chris, gotta call a spade a spade).  However, all of the pasta portions are available in half sizes, which I think is just delightful because it of course allowed for a larger sampling pool.  The prices are appropriate for what you're being served, but still probably will fall under the "special night out" category for the majority of our readers. 
Lets get to the food!

Brooke and I  started our meals with the special soup of the evening- a cream basil seafood bisque, think amped up New England chowder.  The seafood chowder head in me loved loved loved this soup.  It was a delicious pairing of ingredients, and most importantly it was loaded with garlic, which to me is an instantaneous  upgrade.  Next on the list, the baked clams.  Served with a light breading- these clams were prepared well- the real treat on this dish (as I think is often the case for Chef Barcia) was the white buttter garlic sauce which really hit the nail on the head.

Next- a half portion of Spaghetti Carbonara.  Recipes for Carbonara can vary, however- traditionally, carbonara sauce is made with a grated Italian cheese (often Pecorino or Parmesan) egg yolks, a fatty pork and black pepper.  In the United States (although not in Italy) it is quite normal to see the addition of cream and vegetables.  What's very cool about Carbonara is that the egg yolks are added at the end, to the pasta and cooked by the heat from the pasta.  Now- the point of that diatribe is that, this Carbonara was ridiculous. Ridiculously good! It was cooked without the cream, but with peas, pancetta and onion- and the pasta was served al dente (if you ask me, the perfect way). Highly recommended!

Finally, main course time.  Brooke and Candice- being the more reasonably minded pair at the table split the Chicken Francaise entree and I ordered the Linguine Calamari Fra Diavlo half portion. In all honesty, I'm a Fra Diavlo head- if it's available, I'll order it. I like the spicy plum sauce, the basil, the GARLIC- and it's a slam dunk for me generally.  That said, it wasn't the highlight of the evening for me.  I did mention to the server that I would like it spicy, and it wasn't.... and the sauce seemed to be lacking something- it was good, it just wasn't great.  The Francaise was really good- the chicken was tender and juicy and the sauce was spot on.  However, when the plate was split, they seem to have lost the sides.... I think.  In all honesty, Candice did ask if it came with a side and our server said she didn't think so.  I'm betting they were plated separately and didn't find their way out- but who knows.  In all fairness, the server is still learning the menu- and I feel certain that once things are buzzing along, little things like this will be cleared up.
Dessert time.  Being as stuffed as we were, we thought it was only reasonable to order the "light" dessert to share.  All of the desserts are made in house at Palazzo 53, and we decided on Strawberry Zabaglione.  Zabaglione is a whipped cream, with egg and dry marsala wine- served with fresh strawberries.  It is a light, delicious, creamy treat.  Again, there are many variations- and it can be served hot or cold- if hot, it skips the cream- but ours was chilled and quite delicious.  As we were finishing up, Chef Barcia brought us out a few more treats to sample- Chocolate Cake, Cappuccino Crème Brulee,  and Tiramisu.  Truly stuffed, we couldn't work our way through the majority of these desserts- but, I did sample each one.  The cake was moist and rich, the tiramisu was made traditionally with the ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone and flavored with liquor and cocoa.  The Crème Brulee was excellent- with a thin crisp top and a rich cappuccino flavored cream inside.
Overall, it was a great experience.  Once they find their legs, I think this will be one of the most buzzed about restaurants.  It's not far from Scranton, the food is good, the people are good- and it's definitely worth checking out.  I don't know about you, but I could really go for some Spaghetti Carbonara right about now....

Palazzo 53

53 South Main Street

Pittston PA, 18640

(570)299-7571

Hours

Tues - Thurs: 5:00 pm - 10:00 pm

Fri - Sat: 5:00 pm - 11:00 pm

The Alpine Restaurant

Okay- call off the hounds. I'm alive- I'm well, I'm just... swamped! Life caught up, my summer in the sun ended abruptly and the real world came knocking.  Trust me, this doesn't mean I stopped eating copious amounts of locally produced food, it just means that I've been resembling some sort of sloth-like creature in my "free" time.... working for a living is HARD, sheesh :-) 

Enough about me! Now that I want to write a blog, I'm not sure which place to write about- after all, I've been to quite a few newbies (for the blog at least).  I think that The Alpine is a good place to get back on the food-blog horse though.

Located in my lovely home away from home (H to the Onesdale), the Alpine is the area's Premier German-American Restaurant.  My family has been going to The Alpine ever since we moved to NEPA from NY, and it is a particular favorite of the men in my family.  That said- it has something for everyone... almost everyone- if you are a Vegan or Vegetarian, you might want to skip right to the dessert menu.  Which as a vegetarian for many years, I did- and that was alright by me! For the more carnivorous of our readers though, check this: all of their sausages and prime meats are home made, and cured on site, and they are mega delicious. 

For my meal, I opted for the bratwurst lunch special, served with (go on, guess...) mashed potatoes (bliss!) and a side of apple sauce (cole slaw is a choice too).  But- if you need holding over, they also offer tasty appetizers such as Baked Brie with Fruit, and Smoked Salmon with Capers, Cream Cheese and Toast, among others.  Before the meal, warm homemade rye and pumpernickel bread was served, and as a girl that likes an excuse to eat butter and carbs- this was a great start to my meal.  The bratwurst was grilled (I had the option to broil, but come on...) and really tasty- moist and flavorful, and mild. Yum! But, as always- the main event for me were those mashed potatoes.  They were buttery and sweet, and I don't know if I've mentioned this... but I really think mashed potatoes done right are the food of... well, at least my potato loving/Irish gods.  When I finished tearing through that, I was good and full.  But anyone who's anyone knows that you can't visit The Alpine without eating dessert, because it's Ridiculous.  Some examples include Krocant Baskets which are Honey Almond baskets painted with dark chocolate filled with assorted mousses and Eclairs which they describe as traditional pate a choux baked to golden brown, filed with creamy vanilla custard. But what did I have? Only the world's most outrageous peanut butter pie.  Seriously people.  With a graham cracker crust, a layer of rich chocolate gnash, and a peanut butter mousse that is topped with whipped cream and a chocolate drizzle- this peanut butter pie cannot be duplicated or recycled (big thanks to Missy Elliot for her coining of that epic lyrical set). 

So my suggestion? Bring your man here if you want to show him who really loves him! Bring your lady here if she needs a chocolate intervention- Single? Bring yourself and/or a friend here because you love yourself! It's good stuff!

Business Hours:

Monday                 Closed

Tuesday           11:30-4PM

Wed/Thurs      11:30-8PM

Fri/Sat             11:30-9PM

Sunday            11:30-5PM

1106 Texas Palmyra Highway
Route 6 East of Honesdale
Honesdale, PA 18431

Downtown Deli

The Downtown Deli sits on the corner of Spruce, and Penn Ave, and interestingly enough, the sole appearance of this eatery is what drew me in like a magnet to metal…or (more realistically) an Italian girl to the smell of baked bread. I come from a house where I could hardly fit my mouth around some of the sandwiches my father would concoct, so each deli I visit has much to live up to. I’ve visited the Downtown Deli several times in the past couple of weeks, and not only would I single handedly write vows and marry each of the sandwiches I’ve ordered, but the sense of warmth from the staff and owner is none like any other.

Options are the name of the game at this deli. Homemade roast beef or turkey, or the traditional Boar’s Head? Dining inside, outside, or delivery? Hungry for breakfast, lunch, or dinner? Sandwich, salad, or (get this) eggplant lasagna?! Yes, clearly this deli is much more than “ham and swiss on a Kaiser.”

Close family friends from Italy are visiting the States this month, and what better way to say “hello America” than a good ‘ol thick juicy hero. The boys ordered two of the specialty sandwiches: Buffalo Bill (chicken cutlet with buffalo sauce, and bleu cheese dressing), and (interestingly enough) The Godfather (basic Italian hero). I ordered the tuna melt, done very well.

After only opening three months ago, there are still some folds to iron out. Such as, not serving only breakfast food on Sundays, please! If we demand it, they’ll grant it.

So, since I cant marry a sandwich…maybe they could cater my wedding? Buffalo Bill for all!!!

Downtown Deli, 300 Spruce Street, Scranton PA

570-871-4137

Café Beignet

The most delightful treats are sometimes the most unexpected ones. I decided to go for a bike ride one Saturday morning, but after a mere 3 blocks from home I felt hungry. Surprise surprise. Saturday morning bike ride turned snack time real fast. I decided to scoot up to Café Beignet, for my very first beignet experience. When I initially moved to Scranton I would admire this bright blue building and say…what is a beignet (or ‘big-net’ as I would say…horrible I know). After hearing friends pronounce the name correctly, a light switched on and the “aha” moment happened…“ohhh beignet” (or my phonetic pronunciation: ben-yay. I’m Italian, not French). Beignet is literally translated to “fried dough” in French. Here in America, beignets are almost always associated with New Orleans, specifically at Café Du Monde, and are the official state doughnut (why a state has an official doughnut I’m not exactly sure but regardless…). Scranton is no New Orleans, but the beignet magic that happens at this local eatery is out of this world. So, as I’m out of breath from biking slightly up hill, and my helmet still on, I dished out a whopping $0.75, waited about 30 seconds for a freshly fried made-to-order beignet and was soon in complete fantasy world. Once I took my first bite of this fluffy fried dough the first words that came out of my mouth were (forgive me Lord), “oh-my-God,” along with a cloud of powdered sugar. SO good. I don’t know what more to say. Super cheep, delicious, cultural (if you will), and most importantly a convenient bike ride from my house! Best quick-stop-for-breakfast place around. A beignet would be my choice, but they offer breakfast sandwiches, muffins, cookies, bagels, and of course…coffee.

Café Beignet is open from 6:45am – noon, where the next-door Pizzeria (Gabriele’s Pizza) opens from noon – 10pm. Most interestingly, The Milk Saving Starving Children Foundation (MiSSC) formed Café Beignet, where all proceeds generated will benefit the foundation. The purpose of this foundation is to provide vitamin-fortified powdered milk to starving children locally and around the world. For more insider look as to how Café Beignet is helping this foundation check out their website in our links section.

Support a local business, support an inspiring foundation.

The Tea Bar

   You know that feeling when you have a HUGE meal, and your whole body feels like it's bursting? Your stomach swells and gets heavy, you feel lethargic (at the very best) and you can actually see your hips widening and jean size climbing? I'm sad (and slightly, strangely proud) to admit that during the summer, this tends to be a trend with me.  Out of work (the reward for a year of teaching I suppose) and anxious for something to do, I generally fill my idle hours with the consumption of too much food- and whenever possible, sweets.  So when a friend told me of a recent eating expedition to Scranton's (relatively) new Tea Bar, and described it as "food that feels like it's nourishing your body, but doesn't make you feel heavy"- I knew I needed to go.  I told Jean about it- she needed to go too, and then life, as it often does, took hold, and we both ended up going separately, and loving it separately.  However, because I am the part-time glutton of the blog, I get to write about it since I had WAY more than my co-pilot.  I would like to note at this time that when you google Synonyms of Glutton the result is quite enjoyable: epicure, gorger, gormandizer, gourmand, hefty eater, hog, pig, sensualist, stuffer... I like hefty eater the best. 

I brought Rose with me, because no one likes to eat it up (quite literally) like me except for Rose (oh- and Candice... and now that you mention it, Jenna.... okay- foodies beget foodies I suppose).  The Tea Bar is quite inauspicious outside- a small sign notes it's presence, declaring it The Healthiest food in NEPA- quite unassuming and demure.  The inside is equally calm- quite zen if you will, lots of greens and glasstop tables and the delightful Vysotsky family as our hosts and servers for the meal.  Little do they know that Rose and I are about to eat them out of house and home.  If anyone can make super healthy food gluttonous it's the two of us.  We begin with each of the soup offered - Butternut Squash and a Vegetable Medley soup- which, Alex (the owner) tells us are both Vegan. Yum! They are both full of flavor, but the natural flavors of the ingredients rather than a dash of this or that- as a nice addition there is a dash of fresh dill on the Butternut squash- we of course end up combining the two by the conclusion of our soup indulgence, and that is delicious too.
   Next- we each ordered a sandwich- both served on Sprouted Bread served by the family's daughter.  The benefits of Sprouted bread have been espoused by many- including, probably most notably, the Raw Foods community in addition to people who have diabetes, and those who follow a Gluten free diet.  Sprouted Bread is made from whole grains that have sprouted (or germinated says the ever-helpful wikipedia) and is cooked at a very low temperature or not at all.  Our bodies tend to process this type of bread like a plant, and the grains retain their natural enzymes. The tea bar also uses Organic ingredients, which is always a nice benefit- avoiding pesticides and genetically modified food sources.  I ordered a  Portabella Mushroom sandwich served with dill, hummus, and melted cheese. Rose ordered Chicken salad sandwich with sweet, dried cranberries.  There was very little mayonnaise, only enough to bond the ingredients together.  We each ate one half of each sandwich.  Pause to note that I fall deeply in love at this moment, and as such the portabella sandwich has been recreated at my house every single day since I went to the tea bar (although, I switched the cheese to Goat Cheese, because- well come on, Goat Cheese is unbelievable). The Chicken Salad was light and delicious- filling but, just like my friend said, left us feeling nourished not stuffed. *As a side note, if you want to get thoroughly confused look up the spelling/debate about Portobello vs Portabella, geez louise!
   And because we weren't stuffed, and found this confusing, we thought we'd go for dessert while we were at it.  The younger son of the family took over our service at this time, and he is delightful, just like his sister and father.  He tells us the family is from Russia, and has such a nice air about him- reminding you of all the nice bits of childhood.  I tell you this, because it really adds to the experience- it's comforting and homey. We order one of each the desserts,  a mixed berry mixed berry zabaglione and tiramiso and also a loose leaf Chai tea to share (it is afterall, The Tea Bar, with over 30 teas to choose from).  Rose, the authority on Tiramiso, loves it- and I (the authority on sweets) LOVE the zabaglione- a light custard, whipped and filled with air, with delicious berries- perfecto. The tea is also organic and very nice, and one order is enough even for the two of us. Just for good measure, Rose picks up some of their delicious whole-grain cookies on the way out for the family. By the way, we spent less than $30 on SO MUCH FOOD.
   Realization: Wow, I love this place.  Seriously- I LOVE it.  I have anxiety about how to explain how fabulous it is, but I'll try to sum it up.
   Go early- eat well- feel fabulous knowing you're doing right by your body while supporting a great effort by local merchants!

The Tea Bar 

431 Lackawanna Ave., Scranton. 

570.941.3333

Mon-Thurs: 10am-4pm

Friday: 10am-8pm

Basil 101

One of my favorite things about summer is growing herbs. As a child my mother would grow the most outstanding basil plants that I’m sure would have won awards for producing as much as they did. Today I am venturing into the art of “basil mothering” on my own, and as they say “like mother like daughter…” my basil plant is growing at a pace my taste buds can’t seem to keep up with. Basil is such a versatile herb that seems to be hinting each dish I make lately. A couple days ago when I visited the Scranton Farmer’s Market I noticed bunches of herbs (including basil) sold for only $0.75. And these bunches were generous enough to keep any basil fanatic satisfied for at least a week and a half. I thought to myself…why pluck, water, and talk to a plant if I could buy the same thing for $0.75 a week? I don’t really know, maybe next year I will. Only the more reason to trot yourself up to Scranton’s Farmer’s Market, I guess.

So, I’d love to share my favorite basil pesto recipe with all of you:

3 cups basil leaves (I usually take a 3-cup measuring cup outside with me and just start plucking away until the cup is filled)

A couple springs of parsley (this is optional…about ¼ cup, if you’re measuring)

½ cup olive oil (good olive oil, please)

½ cup grated Parmigiano-Reggiano cheese (the good stuff, please)

1-teaspoon salt (a generous sprinkle)

½ teaspoon black pepper

Juice from 1 whole lemon

2-3 cloves of garlic (crushed)

3 tablespoons of toasted pine nuts or walnuts (completely optional)

Put all ingredients except the olive oil in a blender or food processor and put that baby on high speed while slowly drizzling in the olive oil. Let ‘er rip until she’s smooth and delicious.

This pesto is not a dip…it’s not really meant to be eaten by the spoonful, rather it’s best used as a spread on bread with mozzarella cheese and diced tomatoes (pesto bruschetta, if you will), or as a sauce for pasta (simple enough), an addition to a regular grilled cheese sandwich, a substitution for butter with corn on the cob (as you can see the one and only Jenna enjoying in the photograph), or my personal favorite- as a marinade for chicken or fish. Clearly there are few ingredients in pesto, but they should all be high quality or else you’re left with a pesto that tastes more like a mess-o project in your mouth.

[If you do have a basil plant, or wish to grow your own I have a few tips for sustaining the vivacious herb. Firstly, basil likes to be treated like a fine Italian woman. It likes the sun; it likes to bake in the sun until the soil (or skin on a woman) is dry, then after a long day of baking…it likes to be soaked with water to sustain perfect hydration…and talk to her every now and again. Also, a hair cut at least every other day is mandatory. When the basil starts to flower, (little white buds come out of the top) pluck them off right away so the plant continues to produce new leaves. Or…you could always go to the Scranton Farmer’s Market and buy a bundle.]

Amber Indian Restaurant

My favorite time of day is to get up and eat 

leftovers from dinner, especially spicy food- 

David Byrne.

     I grew up in a hot dogs and mac and cheese type of family. When I was in Elementary School, my big sister Amanda  left for college, and looking back, with 9 years between us she seemed to morph in my mind to an amalgamation of  part reality, part big-sister/superhero idealization (don't get me wrong, she is still part superhero).  I tell you this because had ANYONE tried to get me to eat something off my tried and true All-American path other than her, I probably would have thought they were trying to inflict bodily harm, blown a raspberry in their face and given them a swift kick in the shins (this is a dramatization, please do not judge the child-version of me). She made us an Indian cuisine inspired dinner that night, modeled after a meal she had at a professors home.  I wish I could remember exactly what it was that she served us- but I do know this: It had cumin.  I really believe that was the moment that my foodie love began- I didn't know what else was out there, but I knew that I wanted to try it- Who knew that spicy could be hot and still savory or that a licorice flavor (in the form of anise or thai-basil) could make a meal come to life? Who knew that coconut milk was so delectable? Who knew that a meal could be delicious and filling without any meat? Who knew? 

     Amber Indian Restaurant for one, they knew.  Again, my introduction to this Scranton hot-spot came from my trusted all-things-Scranton authority and best friend, Rose.  Truth be told, I've been going to Amber for years- and I have yet to turn down an invite to this place.  If a new acquaintance or possible romantic interest says to you, "How about Amber" I would argue that they have passed the "good character" challenge.  My Co-Pilot Jean though, wasn't sure it would be her cup of tea- she is, after all, what i lovingly refer to as a purist- she likes fresh flavors and spicy isn't her thing and to be honest, I was nervous too.  Never fear though Scranton- Amber didn't disappoint- in fact, I even heard the word "phenomenal" used!  Jean ordered the Chicken Tikka Masala after our server told her it was "the best thing on the menu" (lucky!), and apparently feeling somewhat subconsciously spiteful, I requested something spicy from the vegetarian dishes, and was directed to Navrattan Korma.  Additionally we ordered some Naan (leavened, smoky bread) and a side of Raita (very similiar to tatziki- this is yogurt with shredded cucumber served chilled).  

The Chicken Tikka Masala is a boneless chicken broiled in a tandoor (a clay oven that reaches temperatures of 900°F, heated by charcoal or wood fire, the Naan is also cooked here). The color is a vibrant orange-red, which traditionally is achieved through spices such as Cayenne, red chili powder, or Tumeric, which produces the vibrant hue. The menu at Amber simply lists green spices and tomato with a light cream sauce.  This dish was not spicy- it was sweet with a taste of garlic and oh yes, cream.  It was quite delicious, and as a bonus paired nicely with the basmati rice and the cool yogurt sauce. I don't doubt that it's one of the best dishes on the menu- I know I couldn't abide a single taste, and kept sneaking in for more.

     Now on the other hand, the Navratan Korma had some major heat. "Navratan" translated means: Nine Gems- so it featured nine garden vegetables cooked in spices (best guess: ground pepper, tumeric, cumin) with, you guessed it, a tomato cream sauce.  What I love about spicy Indian food, is what I said before- it's hot- but with purpose.  The heat isn't about pain, it's about extracting all the flavors and they really did this well. Jean was a trooper, trying the dish, and even finishing the whole bite (thadda girl!). Mega tasty- I'd risk a runny nose any day to eat this stuff! At the risk of making myself even less cool- check out that photo opp! That's a girl and her food if I ever saw it!
     Amber never lets me down... well, except when they leave the Palak Paneer out of the lunch buffet... But, really, I've never had a bad meal there. They're good people, it's good food. Simple enough- so, you know what I'm going to tell you now-if you haven't already, get there! And if you have, now's a good time to get reacquainted!

Amber Indian Restaurant

3505 Birney Avenue

Moosic, PA 18507

Hours

Open 7 days/week

Lunch: 11AM-3PM

Dinner: 5PM-10PM

Scranton Co-Op (Farmer's) Market

After spending a weekend at the beach in Delaware, I came home and was ready to bake. Ready to bake something with PEACHES, that is. Because over the weekend we had some of the sweetest, juiciest, best peaches I've ever eaten. Peaches are in season, right? So, no wonder they're absolutely delicious.

(I now suggest googling or you-tubing “Peaches-Presidents of the USA” for your listening pleasure as you continue reading)

Next stop on a sunny Monday afternoon: Scranton Co-Op (farmer’s) Market to get myself some fresh peaches! As anticipated, I was overwhelmed with the plethora of produce and baked goods, therefore accompanying the peaches (from Heller’s Farm in NY) in my basket were empire apples, hickory smoked pepper crusted bacon (BLT for lunch…delish) and fresh eggs. I felt stocked and ready to go. Friendly people, variety, space, freshness…a farmer’s market fantasy.

So what did I make with the peaches? Peach bread pudding. Soo delicious! Here’s the recipe:

3 cups fresh peaches – pealed and chopped

1 (14 oz) can sweetened condensed milk

3 eggs

1 ¼ cups hot water

¼ cup butter

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 teaspoon lemon zest

2 generous handfuls of fresh blueberries

1 loaf French bread torn into small pieces (one of those skinny loaves from the bakery section of the grocery store)

Mix peaches, condensed milk, and eggs together. Add hot water, butter, cinnamon, lemon zest, and vanilla extract. Stir in the bread and plop the whole mixture in a greased 13 x 9” baking pan. Bake at 325 degrees for about an hour, until the little peaks of bread on the top of the pudding are golden brown. Let cool for about 2 hours.

I would personally eat the pudding as is but if you want to fancy it up a bit you could drizzle caramel sauce over the top and call it gourmet.

To make the caramel sauce bring ½ cup brown sugar, ½ cup butter, 2 tablespoons corn syrup, and 1-tablespoon rum to a boil. Boil for at least 4 minutes, then let cool slightly before serving.

My roommates enjoyed a dollop of vanilla ice cream on top of their pudding. Clearly the photo you see is not the most flattering, but I can only do so much with a phone camera and an already half consumed dessert.

All in all, seasonal is better, local is best, and cooking is what I adore. What a lovely day.

Scranton Co-Op Farmer's Market - 356 Barring Ave (off Providence Rd and Albright Ave)

Open Monday, Wednesday, Friday noon - 7(ish)

Alfredo's Pizza Cafe

I love the justification for food consumption that this blog has provided.  On Tuesday, I called my friend Rose and said, "I need to eat somewhere awesome so I can update the blog".  Sounds reasonable to me, and she was a more than willing participant.  Rose is a great resource for delicious eats in Scranton- but I insisted that it needed to be somewhere new to me- and believe it or not, I'm starting to require some major insider tips! We started a haphazard cruise and saw a little Mexican joint on Cedar that was illuminated by a curious blue light, but when the lady inside showed us a day old "buffet" consisting primarily of beef gruel, I mumbled something about not eating meat and moved on. Thank goodness that Rose remembered Alfredo's! Nothing like a little Italian grub to help one eradicate the vision of "meat-product".

Alfredo's is located in South Side, right on North Washington. Thank goodness it was close, because a hungry Jessica is a not fun Jessica.  Visually, it's a nice place- a pretty outdoor eating patio, with plenty of foliage to create a little space from the road.  Upon entering the restaurant, the bartender checked us out- and then ignored us.... and then another server looked up and quickly looked down and walked away, like a less stealthy version of spy, I was actually surprised she didn't hold her hand up to hide her face.  Eventually (and I do mean in no less than 5 minutes) someone came and sat us.  We ordered a tasty appetizer as soon as possible- An oven roasted butternut squash with sage pasta, and a sinfully sweet brown sugar brandy cream sauce with walnuts.  It was as good as it sounds- the sauce especially worked well- the touch of brandy added a rich note to the sauce, while still allowing the other flavors room to work their magic. For our meals Rosaleen ordered a Caesar salad with grilled chicken, and I ordered gnocchi with pesto sauce.  Rosaleen's salad was a good portion, and the dressing was a traditional Caesar.  My gnocchi portion was humongous and delicious! Rather than a thick pesto sauce that seems favored by some of the other Italian eatery's I've visited locally, this sauce was light while still flavorful.  The gnocchi were also cocked correctly- which ultimately means that yes, I gorged myself. Rosaleen's husband Michael joined us about halfway through the meal- and thankfully they both helped me with my meal.
The good things: They're open late on week nights and the pasta dishes are tasty and highly recommended, the lighting and ambiance are all well done. The bad: On this particular night, the service was disappointing.  Our server forgot my salad, served me clearly burnt coffee and the bowl of soup we ordered for Michael ended up being a cup.  I can and often do excuse a server for silly mistakes, because I've served tables for over 10 years and we all have those nights- it isn't a life crisis.  However, what did put a bad taste in my mouth was that although they are open late, the waitstaff made it clear they'd prefer not to be.
Still- that butternut squash was pretty outrageous.

Alfredo's Pizza Cafe
1040 S Washington Ave
Scranton, PA 18505 

Hours
Monday - Thursday
11 a.m. - 11 p.m.

Friday - Saturday
11 a.m. - midnight

Sunday
11 a.m. - 11 p.m.

AV

As a birthday celebration for my dearest Jessica, I wanted to take her someplace nice. Very nice. After days of pondering, brainstorming, and acquiring suggestions from local foodies, I consulted with my counterpart, Jenna, and ultimately decided on AV (located on Birney Ave in Moosic). Approaching AV’s parking lot (via GPS) was horrifying. I thought I was entering a slum Motel, which is conveniently attached to the restaurant, AV. Visually the outside of AV is in need of some serious TLC. A hanging plant, bench, candle in the window…anything?! My thought process went from “oh no, where did I take you, Jessica” to…the skies opening and a choir belting “halleluiah” as I walked in the front door. The interior of AV is absolutely beautiful. Clean design; warm and cozy. Great bar area, and most importantly clean, clean bathrooms. I was relieved.

This is an interior decorating blog isn’t it? Oh right, we talk food here. Okay, so here we go: We started with wonderful drinks from the bar. The birthday girl had frozen grapes floating in her martini. My first impression was “oh…how interactive…and tasty.” The appetizers we decided to order included the highly recommended sweet potato gnocchi, which was outstanding. The gnocchi was very soft with crunchy walnuts on top, mmm, delicious. We also ordered fig puree on a crostini topped with prosciutto. Sweet and salty, a flavor combination Jessica and I both seem to favor. Jenna ordered a seared swordfish as her entrée, which was just that…seared swordfish. Fresh tasting with a great sauce (but clearly not memorable). Jessica ordered skate (which is the fin of a stingray fish), served with mashed sweet potatoes. The skate struck our attention because it is a type of fish rarely seen on a menu. Skate is a light fish, and prepared in a way that easily flaked from the bone. This too, was fresh tasting, and had a great sauce. I ordered the “diver scallops.” If you like scallops I would absolutely recommend ordering this dish. They were truly seared to perfection, and were also served with a great sauce and mashed parsnips. I have to say, however, that when my plate was put in front of me and I saw three dainty scallops staring back at me, with a dollop of mashed parsnips with about five string beans, I almost laughed and said, “I didn’t ask you to box up the other half of my meal…” I quickly got back to reality and said, “this is fiiiiiiiine dining, Jean…don’t be a glutton.” I savored every bite of those scallops (not that there were too many bites…but they were all savored). Looking back on this meal, we all seemed to have been in the mood for seafood, hmm. However, there were many different proteins on the menu.

Chocolate lava cake, and classic cheesecake were our desserts. And the very attractive wait staff included a candle for Jessica. How thoughtful.

All in all, this is a restaurant I would go to impress someone (not that you would ever need to impress anyone…but if you ever did…). The inside décor is outstanding, the food is…good…but wouldn’t be the subject of your conversation, which is good, I guess? And the menu has a variety to choose from.

Recommendation? Wear something nice, don’t forget your wallet, and order the gnocchi.

AV

4134 Birney Ave

Moosic, PA18507

Zummo's Café

Zummo’s Café is a perfect location for a meet and greet chitchat with friends, or as a solo visit to escape from the world. Not only is the atmosphere relaxed (indoors or out), but just the smell of Zummo’s freshly brewed coffee will brighten your day. Fortunately Jessica and I are only a short bike ride to Zummo’s, convenient for an instant craving fix.

Zummo’s buys their coffee from Electric City Roasting, which stands on their fair trade principles. Most of the coffee is from Costa Rica and Guatemala, and yes, the coffee sold to Electric City Roasting is sold directly from the farmer. So, yeah sure, the coffee is pure. Yeah sure, the coffee is FAIR TRADE. Yeah sure, the coffee is absolutely without a doubt smooth and DELICIOUS.

On this particular visit, Jessica enjoyed a classic iced coffee with a nice slice of chocolate cake, while I chomped away on a mixed berry scone and a biscotti cookie. The baked goods at Zummo’s are made on site, and are outstanding! Fresh tasting treats, nice sip of coffee, great atmosphere…sounds like a dreamy Saturday morning to me.

Now, Zummo’s is currently looking for a part-time pastry chef (as advertised by a sign on their front door). This my friends, makes it extremely tempting for me to drop out of school, and bake…all-day-long. Realistically speaking, all I really want to know is how those scones are just so fluffy…

Zummo’s Café

918 Marion St. Scranton, PA

Mon – Sat: 6:30 am – 6 pm

Sun: 6:30 am – 2 pm

Eden

Jean and I both REALLY like Eden.  So, when Christian Pilosi (the owner) posted on our wall (via facebook) to come check it out- it was a no-brainer.  Honestly, I probably could have written a thorough glowing review about Scranton's only Vegan eatery without actually stepping foot in the restaurant, but I'm not about to turn down the opportunity to grab a bite there.  So, Jean and I hopped on our bike's and cruised over to Eden.
Eden is, as I mentioned, a Vegan restaurant.  Meat-happy diner's don't run for the hills yet-stay put! What the crew at Eden has managed to do is make this lifestyle choice accessible for the average Scranton'ian.  The menu features steak and cheese, salmon wraps, hamburgers, and a slew of carnivorous options- only, without the actual meat.  The meat substitutes are generally made from soy protein or wheat gluten, and they are overwhelmingly meat-like in texture. The flavors are remarkably spot on in my many cases- achieved primarily through seasoning.  Another cool feature is that, the meals are lighter- and in many cases low in fat and cholesterol.  In addition to a full-menu, the staff at Eden whips up an expansive specials menu each day- including soups, salads, and sandwiches! So- let's get to the food!

Jean and I both opted for specials today- both without any vegan meat, although- let me say however that if you're looking for an outrageous chicken cheese steak, this should be your first stop! Jean beat me to the chase and ordered The Foxy Lady Panini- which is served on fresh Tuscany Italian bread with portabello mushrooms, roasted red peppers, (vegan) mozzarella cheese, Italian dressing and leafy greens which is than panini'ized (pressed and melted!).  I had the black bean wrap, served cold with avocado, cilantro, carrot and greens. Each sandwich comes with a side and a pickle- Jean ordered the notorious "smashed potato's" (the overwhelmingly Irish girl in me gives them 2 ma-jah(!) thumbs up) and I had the veggie side. We split our bounty, each of us taking one half of both sandwiches.  I inhaled the foxy lady- so delicious and fresh! The mozzarella cheese is really tasty, and I promise you as a world-renowed cheese lover,  I'm speaking the truth! The bread was perfectly toasty and crisp, really giving this light summer meal a nice burst of texture.  The black bean wrap was really delicious!  It had a little Latin flaire with the fresh avocado, cilantro and as a former vegetarian, I cannot espouse the wonders carrot can do for a veggie wrap! The simple addition of carrot give the wrap that crunch it needed tying it all together.
It is the attention to detail that impresses me so much at Eden.  Meals are not simply thrown together- rather they are well-crafted, well-thought-out, fully formed meals.  The flavour combinations will impress even the most picky eater.  Seasonal flavors are utilized regularly in scrumtous and inventive ways (check out the soup selection!) while still catering, quite thoughtfully, to the tastes of Scranton!

Eden- A Vegan Cafe

344 Adams Ave.
Scranton, PA 18503

Hours: Tuesday, Thursday, and Friday 11 a.m.-4:30 p.m., Wednesday 11 a.m.-8 p.m., Saturday noon-4:30 p.m. 

AuRants

I’m a cook. I like to cook and, clearly I like to eat. When I tell people “I’m a cook” they say…"oh yea? What type of food do you cook?" and I’ve always struggled with this question. I find myself getting immediately flustered and approaching the question with…"well what do you mean ‘what do I cook?’ I cook everything." I never liked to categorize the type of food I cook, which is my immediate impression of AuRant’s. The type of cuisine presented was fusion, but difficult to categorize from there, which is unique, wonderful, and delicious. Jessica and I enjoyed a glorious meal with two friends, Candice and Rose, at AuRants located on Main Street in Duryea. AuRant’s opened last September and has been growing quite the fan base, rightfully so based on jam-packed flavorful food, the extensive beer list, and well-seasoned mixed drinks (we highly recommend the bloody mary…using sriracha as the hot sauce, a splash of caper juice, plus a little of this and a sprinkle of that making the drink expertly balanced). The atmosphere is very inviting- high quality food with a relaxed feel, warm tones in the decor, plus very fun and current music (Jessica noted Vampire Weekend and Bon Iver played during our meal).

I’ll begin with my absolute favorite dishes of the evening. Firstly, the meatball ravioli wrap Jessica ordered was out of this world. She has the ability to pick the one thing off the menu that I would never think twice about, and it turn out to be the most delicious dish of them all. A flour tortilla is stuffed with lamb risotto meatballs, beef short rib ravioli, caramelized onions & yellow bell pepper, spinach pesto marinara, fresh mozzarella, and then baked to create a crisp exterior. The outside of the wrap is sprinkled with what tasted like Parmesan cheese to create a perfectly seasoned/salty bite. It reminded me of a cocktail where the rim of the glass is lined with either salt or sugar, so when you lick your lips the seasoning pops the flavors of the drink. I would have never thought of combining ravioli with a wrap, but the smoothness of the ravioli with the crispness from the tortilla seems like a match made in heaven. So inspiring. Jessica also (as recommended) ordered the mac and cheese as her side dish. The smoked gouda and bacon make this mac and cheese out-standing!!!! Not to mention I could not be bothered with elbow macaroni, therefore I especially appreciated the use of rotini for this dish. Smooth, smooth, yes SMooth texture (even 20 minutes into dinner..still smooth. No congealed cheese in sight)! If you ever choose to visit AuRant’s, an order of the mac and cheese is just not even a discussion.

I would also highly recommend the blue crab grilled cheese, which Rose ordered. Who would have thought…blue crab in grilled cheese? Well my friends, it’s amazing. The bread stood up to the cheese, the cheese stood up to the crab, and I almost stood up, leaped over the table to Rose’s plate to take another bite! Wowee. She had an order of garlic-mashed potatoes as her side dish. Garnished with none other than…a whole garlic clove. Needless to say, I was in love.

What’s unique about AuRant’s is not just their unbelievably innovative flavor combinations, but also their theme nights. We visited AuRant’s on a Tuesday, Tuna Tuesday. Wednesday is “wheats-n-wings” and Thursday is “tapas Thursday.” Each night featuring new dishes true to the particular theme. Candice and I decided to try two different tuna specials on this particular Tuesday. Candice ordered the Santa Fe Ceviche, which included marinated ahi tuna and tofu, served with a baked jalapeno cheese tortilla cup filled with santa fe style corn salsa. I ordered the crab and sushi lobster roll. The combination of lobster, crab, seasonings, with a layer of tuna, all wrapped in delicate rice paper was absolutely delightful.

We DID enjoy quite the dessert as well: peanut butter truffles (as shown in the photo), and white chocolate raspberry crème Brule. The truffles were made with a mixture of peanut butter, cream cheese, and confectioner’s sugar, rolled in whole peanuts. Oh yes, yes they did. Reminded us of a mini peanut butter pie. The crème Brule had a strong raspberry flavor, which seemed to pair nicely with the peanut butter truffles. As Rose stated “it’s like we ordered peanut butter and jelly…only, not.”

As I continue to describe the different dishes we experienced while at AuRant’s it becomes more apparent to me how ‘fusion’ cuisine is extremely broad. From the clearly Mediterranean influences in the meatball/ravioli wrap, to the all American mac & cheese. From Asian influenced crab & sushi lobster roll, to mid-western ceviche – to me, this is what cooking is about. Not honing in on one particular style or type of cooking, rather creating each dish individual from itself. The flavors we experienced were loud, therefore I felt slightly out of my element because of my natural inclination gravitate toward pure simple flavors. Each dish was well seasoned, balanced, and looked as beautiful as it tasted. Now…Tapas Thursday - sounds like it will be in my near future.

Aurants

941 Main St.
Duryea, PA 18642

Hours:

Tuesday-Thursday 11AM-12AM

Friday 11AM-2AM

Saturday 5PM-2AM

Sunday 5PM-12AM

Chicano's Restaurant

With my trusty foodie sidekick away for the week, I admit that I was feeling a bit apprehensive about this week's adventure... you know, I'm not even sure why.  So far, the restaurants have been new(s) to me (ha!)- And I want to save a newbie for our duel adventure.   But, then I realized, as a strict vegetarian for the last 3 years- I was never able to try a large majority of dishes from the local hotspots. Due to a variety of reasons (none of which are the focus of this blog) I'm taking the summer off- i.e.: eating meat, ergo- some of my favorite spots are LIKE new to me. My best friend, Rosaleen, suggested that although I have eaten at Chicano's (yum) in South Scranton, I haven't truly experienced it because I haven't eaten the meat- seemed like reason enough to me! Off we go!

Chicano's is the real-deal- a family run business (right out of their home!) with undeniably authentic Mexican food at outrageously affordable prices. Rosaleen immediately struck up a rapport with our server, as they talked World Cup semantics, and I stretched out and prepared for the gorging that was about to take place.  We both ordered steak tacos with green sauce ($1!) and Rosaleen ordered a Chicken Tamale and Horchata (what I think was vanilla rice milk that is spiced with cinnamon).  Recently married, Rose and her husband Michael honeymooned in Mexico, and apparently Horchata is served everywhere.  Not to simplify, but it reminded me of the milk left after a tasty bowl of Cinnamon Toast Crunch- in other words, guilty pleasure of goodness. The tacos were simply and deliciously seasoned and served in a soft corn tortilla with cilantro and onion- So delicious, that I ordered a second (I haven't even got to the main course yet!). The tamale's are only served on the weekends- but well worth the wait.  Made of a corn-based dough called masa with your choice of meat (chicken in our case) and served with green salsa, they are traditionally cooked wrapped in a cornhusk that is removed before devouring the tasty treats! Tender and delicious, they were, hands down, the best tamale I've ever had.

For her main course, Rosaleen had a steak burrito with jalapeño’s and a little cheese on the inside.  This wasn't a wet (or enchilada style) burrito- it was very simple in it's conception, and again, quite authentic.  The Americanization of the burrito included stuffing it with rice and beans, and covering it with enchilada sauce- and not to say that I don't enjoy that saucy treat (I ordered enchilada’s myself)- but this was a perfect burrito.  The simplicity really allowed each flavor to stand for itself and be enjoyed. So tasty.

As for my meal- the chicken enchiladas were spot on.  Enchilada’s, for those of you not obsessively concerned with eating like myself, differ from a burrito primarily in the use of the corn tortilla instead of the flour.  There are several varieties, but I had what would commonly be referred to as enchiladas verdes: green enchiladas made with green enchilada sauce that is made of tomatillos and green chilis. Sliced sweet onion on top, combined with the cilantro put me over the top and sent me spiraling in foodie heaven.  Let me add, that we ordered all of this for under $20!

I admit it, I am a food junkie.  I love eating.  I love settling down around a table with friends and enjoying conversation, laughter and good food.  I love local restaurants, run by real families, because it feels deeply important to me to preserve the truth and authenticity of a community and it's people.  I know that it may seem simple, but I think that the preservation of local restaurants and appreciation of the food forges a connection to our roots.  One of the most beautiful things about America, as I envision it's potential to be, is this melting pot of cultures- of preserving and sharing cultural heritage- of supporting and celebrating one another and understanding that through our differences we have the potential to create something truly wonderful.

Chicano's Restaurant
902 Prospect Ave., Scranton
Phone: 570-341-0841
Hours: Tuesday to Sunday 11 a.m.-8 p.m.

Manning's Milk, good to drink or to make HOMEMADE RICOTTA

Inspired by our latest trip to SummerHouse Grill, I was in a serious craving for some good milk/cheese...dairy. I LOVE the feeling of cold air slapping me in the face as soon as I walk into Manning's Ice Cream on a hot hot summer day. And that distinct smell of freshly churned ice cream = summer. On my latest trip to Manning's (conveniently located a few blocks from my house...danger zone) I felt creative and yes, a bit ambitious; therefore instead of ordering my usual "single dip of vanilla with rainbow sprinkles" (boooring I know..but it's my fav. don't hate) I bought a half gallon of fresh northeaster PA milk. What did I do with this milk?? I made homemade ricotta for the first time! Ricotta literally means "recooked" in Italian, and is made by heating milk with an acid (in this case..buttermilk). What's there to lose...$1.75 I paid for the half gallon?...please - challenge: accepted (and it was totally worth it)!!

Ingredients:

Half gallon 2% milk

2 1/2 cups buttermilk

Heat

Cheese cloth

Now...I'll admit, I consulted good old youtube to view the art of cheese making where I found "Betty Rocker" who taught me just how easy it is to make homemade ricotta. Before I came home from work I ran into the grocery store to pick up some buttermilk and cheesecloth, but completely forgot to buy a thermometer. No worries, this is evidence you could still make fabulous ricotta without the use of a thermometer.

All you do is: pour the milk and buttermilk together in a large pot (a pot you would boil spaghetti in) and heat it over medium heat until curds form (stir the milk every now and again). After about 12-15 minutes you'll see curds forming on the top, and the whey separate from the milk solids. At this point pull the pot off the stove, and skim the curds from the whey. Place the skimmed curds (sounds appetizing, right?...no but it is!) in a colander lined with a layered piece of cheese cloth. Let curds drain for at least 20 minutes and squeeze the excess water out. You could eat immediately (which I recommend) or chill for at least 2 hours. If you have a thermometer, Betty Rocker recommends that you cook the milk until 170 degrees F (stirring occasionally) then stop stirring until milk comes to 190 degrees, pull the pot off the stove and skim away. (This makes about 2 cups of ricotta)

Tonight, my roommate (Jenna) and I enjoyed the fresh ricotta with homemade pesto, and warmed pita. As a child, my mother use to make "ricotta toast" for me, which is just that...toast with ricotta sprinkled with sugar. Looks like my breakfast is planned for tomorrow. Regardless of the way you enjoy your ricotta (lasagna, eggplant rollatini, ravioli, baked ziti, cannoli, etc) the homemade stuff is completely worth it. Fresh, light, CLEAN.

Manning's never fails...whether it is for providing the freshest milk or the BEST ice cream. You know my favorite flavor...but they have over 50 concoctions including seasonal specialties (like pumpkin spice in the fall). Their 75 milking cows (located in Dalton, PA) are milked twice a day because..."they're happy cows." No hormones added and low temperature vat pasteurization make this milk taste so fresh and clean. Good thing 2 out of their 5 Manning's Ice Cream shops are located only minutes from my lovely Scranton home. Check out our link section for their website!

Now the only down side...I think Jenna has a sliiiight lactose allergy. Oops.

Summerhouse Grill

Moroccan Chicken. A Mediterranean Flatbread. Italian Panna Cotta. Imagine friends, if you will, a world where when you are planning where to eat with your friends- everyone can have the cuisine of their choice and sit at the same table.  Imagine now that it is all done to a T, and just to push the boundaries of your imagination to the LIMIT, envision each component of the meals being purchased from local farms!  Here's the best part, this place isn't a fairytale- it exists and it's a short drive from our bubbling metropolis of Scranton!

Summerhouse Grill in Montrose, PA features world cuisine being made from locally raised food- because as Kim, the owner explained to us, these are the best ingredients you can find.  With a menu that is always shifting and changing to allow for the availability of local seasonal ingredients, Chef Rob Bognar has all the markings of a true artist in the kitchen.  As Jean pointed out during our lovely meal, it is one thing to be adaptable and work with local ingredients as they become available but to take those ingredients and create such a variety of innovative and delicious regional cuisine demonstrates just how talented a Chef he is.

The food and the mission would be enough to really impress us, but it isn't the only thing this lovely hidden gem has going for it.  Our waitress Denise was knowledgeable and courteous, the high wooden ceilings and warm ambiance created the perfect environment, and Kim Glemboski, the owner, was so clearly passionate not only about the food and her business, but about the real mission- supporting local businesses, in this case, local farms.  She could tell us the back story of each local farm involved in this project, and provided us with contact information of the direct sources.  What a novel idea! When I exclaimed, "Oh- that goat cheese absolutely blew my mind- I could sit and eat a whole bowl of it" Kim immediately rattles off the link to their website, their names, and the story of how they were a Brooklyn couple that moved to Vermont to apprentice under a goat farmer before moving here to start their own creamery (Oh, don't worry links will be included)!  It is this sort of intimate knowledge, clear involvement, and obvious love for the purpose of this project that motivates and inspires the patrons and these bloggers.

Now, let's get to the main event- the food!

If we needed an indication that our experience at Summerhouse Grill was going to be a unique one, Denise's description of our drink selection clued us in- Spritzers made with vinegar, and sweetened with natural flavors like cranberry, raspberry and ginger root- a homemade lemonade iced tea mixer, lovingly called "The Montrose Mixer", and a maple syrup soda all found their way to our table and our bellies. Next came a sample of a smoked trout mousse- the consistency was our first indication that Chef Bognar does things a little bit differently- a flavorful mixture of creamy of tender smoked trout, cucumber and dill, served with warm pita bread.  Our girlfriend Jenna ordered the daily soup, a potato, asparagus puree with a lemon flavor that really helped the soup "pop" that we couldn't put our finger on.  We conjectured that perhaps it was zest, or pulp- but Kim explained to us that it was actually a chopped lemon preserved in a traditional Israeli technique (our introduction to World Cuisine #1).  We also ordered a strawberry goat cheese salad made with fresh local greens.  The strawberries were picked that morning and they were like a firecracker going off in our mouths! Packing more flavor in one little strawberry than a whole pint of supermarket-purchased berries, the difference was incredible.  It was on this salad that the aforementioned goat cheese appeared! Holy smokes, I would fight you for this goat cheese.  It was so smooth, creamy and delicious- and it blended perfectly with the greens, which were soft and fresh and lacked any of the grit that so often accompanies a greens mix.  Did you know that goats are a foraging animal- eating the bark and leaves of a variety of trees? They work together with one another by climbing on each others backs to pull the leaves low to the ground, allowing the others to chow down.  Kim observed this while visiting the goat farm that provided the cheese found on the salad.
  For dinner, Jean ordered the highly recommended Roasted Half Chicken Breast, served with grilled zucchini and out of this world, "blow your freakin' mind" potato gratin! The chicken had a unique, smoky flavor to it.  The flavor and texture of this chicken was so unlike that of mass produced, conveyor belt, factory line chicken.  Are we beating a dead chicken? Absolutely delicious.  Now- let's get down to a good old Irish girl's favorite sort of business.... Potato.  This Potato Gratin was perfectly, and I mean PERFECTLY, cooked and seasoned. The potato's were tender but not mushy, firm but not crunchy- thinly sliced and seasoned with the most amazing cheese- cream (might I add, BUTTER) sauce.  They really couldn't have done it any better- perfection.  Sinful? Oh yeah. Worth it? Absolutely.

Jenna ordered a Spring Flat Bread for her entree- Asparagus, basil, goat cheese ricotta, very light mozzarella, spinach, and thickly cut smoked bacon.  The sauce was lightly sweet and thin, but the toppings were clearly meant to be the main focus.  All of the flavors really blended well, and again- when produce is raised with the absence of pesticides, the vegetables take on a life all their own, and the flavors almost seem new.

After much internal turmoil, I ordered a Moroccan Chicken dish served with Israeli Couscous and sweet roasted carrots.  I have this complex where, no matter what I've ordered, I'm always envious of the dishes my friends order.  After tasting and falling deeply in love with the potatoes on Jean's plate, I knew that I was in danger of falling victim to my self-inflicted complex once more.  Needless fears, because Chef Bognar really knocked it out of the perpetual American ballpark with this dish.  This particular  dish was a stewed chicken, which created a delightfully tender texture.  The spices were sweet and vibrant, but not overwhelming- with each bite, a different flavor note appeared.  The couscous was prepared perfectly- light and fluffy and complemented by the sweetly roasted carrot.  I'm already daydreaming about my leftover lunch!

 The Summerhouse Grill even manages to get Scranton in on the local love- serving up our beloved Electric City Roasting Company's coffee with dessert.  The coffee cups are made by a local potter, and each is a unique work of art. Although we try to save room for dessert, a complete lack of control took over with this food, and so we decided to share one dessert this time around- Panna Cotta. Panna Cotta is a traditional Italian dessert that literally translates to "cooked cream".  For this dish, I must deter to my Italian co-pilot Jean. This dessert in particular had an outrageous texture to it- you could really tell that the cream used was so fresh- and it was lightly sweetened, which really allowed the natural flavors to shine.  Really well done.

Did you know that according to a study by PASA (The Pennsylvania Association for Sustainable Agriculture) the average carrot that you purchase from a supermarket travels 1500 miles before reaching your plate? Imagine the loss of nutrients, flavor, freshness- and that doesn't even touch on the global impact- particularly crazy when you consider that you could be purchasing your produce from the direct source- your veggies could be picked in the morning and on your plate by dinner time! Kim pointed out, our basic human needs include water, food and shelter, in that order.   Our public perception of needs has become so skewed.  People will spend mega dollars on the newest flatscreen television or designer handbag because they need it, and simultaneously try to eat for the lowest cost possible.  A business like this does more than feed our bellies, it feeds our souls- it reinvigorates our spirit, and renews our outlook.

 The Summerhouse Grill really "walks the walk".  Not only are they following the model that they promote, but they encourage their patrons to get on board too.  Check out our link section to go their website, and be sure to check on the Ardith Mae Farmstead.