As a contributor to The Best of Flavor, I wanted to develop a plant-forward dish that would appeal to our guests at Village Tavern who like their meat and potatoes. Introducing our new Roasted Cauliflower appetizer. It’s healthy, gluten-free and vegan and a winner at our Scottsdale restaurant. (Coming soon to the other locations!) Read more about my process in the May 6th issue of Flavor & The Menu.
Resiliency
We, as human beings, are very resilient and this past year has proven that. I would like to thank everyone who has worked very hard every day to get us through this; all their sacrifices and hard work are greatly appreciated.
While I have not posted anything since the start of the pandemic, I have been busy with (and humbled to be a part of) the Kitchen Collaborative where I get a chance to practice my creativity with wonderful sponsored ingredients. Below is an excerpt from my latest contribution.
Chef Spotlight: Mary Grace Viado
Mary Grace Viado is particularly deft at filtering today’s flavor trends so they resonate with her dining consumers at Village Tavern, a neighborhood restaurant concept based in Winston-Salem, N.C.
Two of her recipes showcase the balance between broad appeal, bold flavor and global “newness.” Viado’s Tyson Foodservice Chorizo Birria Stacked Tacos takes the classic Mexican stew in a new flavor direction and her California Queso Patacones turn this Latin snack into a versatile handheld.
Her third recipe, the Thrice-Baked Cheesy Idaho® Potatoes, reinforces the value of reinvention.
To read the full article (including mouth-watering descriptions of each dish) and get the recipes, please visit Flavor & The Menu.
Love for Travel
Panama Canal
Most recently, I was able to sneak in a visit to Panama to see one of the engineering wonders of the world, the Panama Canal, and, of course, to learn about its people, culture, food and to view the beautiful countryside.
Read moreA Grateful Grace
I moved to the United States early 2000 at the time of Y2K uncertainties. I never had second thoughts or concerns because I knew I was going to get the best education at The Culinary Institute of America in Hyde Park, New York. My 20-year anniversary is coming up and, as I reflect on my many blessings this Thanksgiving, I would not change a thing because I am so grateful.
Read moreThe Beauty of Love for Country and Self-Discipline
I have always wondered about the inner workings of a country since I started to travel abroad. As an 8-year old, I had the opportunity to travel to Japan and, as far as I can remember, the Japanese people were at the forefront of technology, simplicity and elegance. This year, I was lucky to explore Tokyo and Sapporo and experience the tradition, mastery and courtesy of this magnificent country as an adult.
Summer's Mint Condition
You can practically add mint to any fruit and it will definitely give brightness and pizzazz. My favorite summer fruits to blend with mint are mangoes and watermelon. I love the colors and, of course, the flavor.
Read moreAmericana Cuisine
As I have traveled more around the East Coast and have settled in the South, what I realize is that American cuisine is a melting pot of flavors and dishes. It is bursting of flavors naturally coming from the freshest ingredients at its peak.
Read moreVillage Tavern Patio & Bar Snacks Finally Rolled Out!
After all our research and recipe testings, we’ve rolled out our exciting NEW Patio & Snacks Menu at our Charlotte location which has the best patio in the city, hands down! Check it out!
Read moreWest Palm Beach Favorites
I have been to many Hillstone Restaurants but Honor Bar and Palm Beach Grill are by far the best. Palm Beach Grill has been there for years and Honor Bar which is a casual all-day restaurant next to it opened in recent years.
Read morePeel & Eat Shrimp
At Village Tavern, we are presently working on our Patio Snacks Menu and plan to include a Peel and Eat Shrimp which is cooked in Beer and Old Bay and served with Cocktail sauce. Here’s the recipe to make at home. Enjoy!
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