The Vanderbilt, Newport Rhode Island

Returning from Newport with a new find. Jessica and I just had post wedding brunch with the Porges family at Muse in the Vanderbilt (Grace Hotel) on Mary st. just up the street from the main drag in Newport. The room is plush and clean with a small bar, fully appointed on the side.

The wedding was at a lovely event space on Goat Island that suited the brides taste perfectly. On the water with a nice bridge view, outstanding post ceremony sunset, good staff, good food, excellent band. The wedding couldn't have been more spectacular. To top it off, both families were in full attendance to the tune of about 220 people, including cousin Charlie who took the stage at the end of the night to share his guitar skills.

For brunch the Muse laid out a simple table of coffee, juice and assorted breads with a toaster. A surprise low key approach that worked, it was effective because the staff did an excellent job of keeping it supplied all morning. Once we finally took a seat, which took awhile because of the casual nature of the brunch with both families, service staff offered menu less brunch immediately. I had
"The Vanderbilt" which turned out to be eggs benedict on thinly slice baguette, alone on the plate. Just right.

If the idea of having a wedding in Newport is on the table, a visit to The Vanderbilt is in order. They have it down and it's just to the fine point.

Lakeside Diner, Stamford Connecticut

 The sign in the window says Homemade donuts,
go inside and the first thing you see is a stack of
the real thing. I took a table in the window and sat
alone,  overlooking the lake, on a Thursday morning
at 10am. My order included coffee and a Mexican
omelet then I asked about the donuts, I swear
the friendly waitress told me I could have one for
free.

When the coffee came so did the donut and it
was still warm. Shortly after I had finished my
sugar coated donut the omelet came, it was
covered with chili and filled with cheese.

The Lakeside Diner had come up in conversation
one day as I discussed potential locations for
restaurant acquisition with my friend Dave,
the idea of looking into the Lakeside in came up.
It took me months to get there, during that time I
found a spot in Darien and have made a deal to
buy it. Now that I've been to the Lakeside Diner
and had such a wonderful omelet and a free donut
from my new favorite waitress I join the legions of
Lakeside fans who hope that nothing ever changes.

Canyon Ranch, Lenox

Having returned from Canyon Ranch in the Berkshires 2 weeks ago
I can now clearly report on the stay. The facility is all about having
a clean, energetic, comfortable experience. We spent 3 nights,
just right.

Canyon Ranch offers an excellent gym, indoor tennis, swimming pool
and yoga programing. All supported by world class trainers, my
favorite was the meditation component. I found each and every
professional I worked with to be focused and well educated in their
field, they were all totally engaged in my time spent on their post.

While I enjoyed the food and understand the point of it's salt free,
low fat preparation, it lost my interest after the 4th meal. That said,
it was always fresh and cook properly, however I didn't go there
to loose weight as some do. It did give me ideas on how to add
new whole ingredients to my diet, ideas that I have adopted and
for that I'm grateful.

Finally, my favorite moments at Canyon Ranch were those spent
in the deepest, darkest recesses of the property. At the end of
each day I retired to the men's lounge in the spa to read the days
news in my robe as I waited for a long, relaxing message. It is
in those rooms that I managed to truly relax and clear my mind.
 
If I return to Lenox Mass. and the Canyon Ranch I'll be sure to
add outdoor activities to my schedule. The first visit it was all about
getting my heart pumping and clearing the head. Time well spent.

Whitley's BBQ

There's a long stretch of road between Kinston, North Carolina
and Williamsburg, Virgina, most of it's a piece of 2 lane highway
called Highway 11. Traveling on highway 11 can get predictable,
every 15 miles or so the next town comes into view. The houses
get closer together, then you see a colorful box building with signs
promoting it's national or regional brand, some I've heard of others
are new to me. The colors change but the message is the same as
they promote cheap, mass produced food. Some even offer to wash
your car while you eat, that's a new one but not what I'm interested
in.

After about 2 hours I was starting to nod, the glory of farm fields
dressed in clover was waning. Not that interested in the next falling
down barn on the side of the road anymore either (as I had been earlier
in the drive). All I really wanted was a good reason to stop for something
hot and hand crafted. A good shot of caffeine and maybe a little sugar
at the end of the meal, just enough to carry me on, into the night towards
Williamsburg.

That's when I saw the signs on the side of the road in the middle of
no where, about 2 miles south of Murfreesboro, "Come on in Y'all" &
another one that said "Great Home Cookin'". I drove past so fast it
took a minute to slow down and turn around, no problem as it wasn't
rush hour yet. There were enough cars in the parking lot to suggest
they were open, not enough to cause concern that they'd be too busy
to chat.

For the second time that day I found myself in the warm embrace of
true Southern Hospitality. Stepping into the first dining room at Whitley's
is like returning to Grandma's house. The lighting is just a bit yellow,
the floors spic and span clean, the owner Dan Hunt smiling as his walked
through the kitchen door. With a wave and a nod he suggested I settle into
 table in the main dining room which has a pond view out back, "we're in
between lunch and dinner but the buffets on and I'll give you the early bird
price" he said with enthusiasm.

In short time I was settled in, Dan and his staff took great care of me.
They allowed me to photograph the buffet while a handsome BBQ
sandwich was prepared in the kitchen. Walking around the room I
took notice of the wonderful variety of hot items, roasted chicken,
braised cabbage, caramelized acorn squash stemming fresh from the
oven as well as a variety of starters like fruit filled jello mold and
deviled eggs on a welcoming table in front of the line.

Dan Hunt is a proud man and he should be, his restaurant Whitley's
on Highway 11 is an American showplace. The BBQ was precisely
what I had asked for, a snack that would allow room for dinner 3
hours later. North Carolina pork BBQ is light, no smoke here just a
soft porky texture finished with red pepper, salt and vinegar. Dan
sent out a monkey dish of home pickled cucumbers and onions with
a slice of sweet potato pie on another plate to the side. Both as if
someones grandmother had made them in anticipation of a special visit.

I'm told that Whitley's has been around for about 50 years. It's first
owners, Mr. Robert Whitley and then his daughter Ruth took great care
to build an honest business that serves the community first. With 2 large
dining rooms it certainly can satisfy the crowds that show up after
church on Sunday. With the "Pigs Tailgate Specials" they are ready
to help you entertain at home too. Priced so moderately I couldn't
resist ordering a "combo"of the incredible fried chicken and the bill
still only came to $14.00.

As I drove north toward Williamsburg my car filled with the mouthwatering
aroma on home cookin'. By the time i reached the ferry to Jamestown I
couldn't stand it anymore and dug into that bag for a wing and a leg.
If you stop in to visit Dan please give him my best wishes and ask for
a combo to go too. You won't regret it for a second.

Chef & The Farmer

When it comes to plating food from familiar sources some chefs
talk about it, some can fake it with locally recognized suppliers
that they might recognize but don't really know but only a few
can actually pull it off.

After my father told me about Vivian and Ben at Chef & The Farmer
in Kinston, North Carolina story boards flashed through my
mind like a bed time tale. Vivian's father, John Howard is a hog farmer
with significant acreage just outside of Kinston, her friend/ advisor
Ray Collier raises hogs in North Carolina too. After I arrived at
Chef & The Farmer this morning for an introductory chat, Warren Brothers
a Kinston farmer walked in to discuss the afternoon's vegetable harvest.
He wanted to know if they'd like flowers too.

The play's been written as I imagined it, the stage is set with tables
and chairs crafted from local pine, Kinston natives staff the kitchen,
the lighting's just right, Vivian Howard is the real deal. Vivian's husband
Ben makes the circle complete as he shares a calming sensibility. Ben's
the in house artist/ business man, walking tall, wearing the soft glove
with a firm hand.

As we toured about the restaurants dining rooms (3), kitchen spaces (3)
and wine shop, I was amazed. This young couple has experienced the joy
of designing and launching a dream restaurant. If the odds were against
them on the front end of their project, it looks like the tide has turned.
After 5 years of dedicated service the Chef &The Framer team is in place,
tables are active. The actors are hitting their marks, reciting lines on que
and reaching for the stars.

A review of the menu hardly makes it clear but each item comes
from a member of the community that quietly benefit from Vivan
and Ben's talent. Butterbean Hummus and pickled vegetables can
be sourced directly to Warren and the pita they share a plate with is
prepared from scratch in the open kitchen daily, I tried it and all is
fantastic. The Farmer's Wedge comes finished with Neuske's bacon,
ask a server about Neuske and there's sure to be a story.

Not to say that this restaurant has made life easier for the community,
life in the fields of North Carolina is honest and clean but no single
restaurant is going to make it easier. What this restaurant does do is
share a view, through new eyes that have a passion to do it a little
differently. With dignity and grace, day in and day out. If you visit
central North Carolina, don't drive past with out stopping in.
The Chef and The Farmer will make it time well spent.

The Ahwahnee Lodge, Yosemite

Classic digs for world travelers. The Awhawanee offers

a true American lodge experience shadowed by Yosemite National

Parks' grand Dame the  Half Dome. I'm not a climber but loved the

hiking and my 1/2 day at Badger pass on a snowshoe tour with

Ranger Dick, a 25 year veteran of the Yosemite Park Ranger team.



The Ahwannee has a unique  design that's worth exploring if you visit,

built in the 20's the lodge has a magical grace in every room, especially

the public gathering rooms including the main dining room which seats 300.

The kitchen provides well rounded menus featuring a variety of wild game

and organic ingredients from the California farms just outside the parks gate.


On one occasion i enjoyed a pasta with braised boar, broccoli rabe and salsify.

They also offer a month long program called "Chef Holidays" which hosts

visiting chefs from all over the country,  This promotion is designed to show off

The Ahwahnee Lodges' fine culinary team under the daily direction of a variety

of talented chefs.  On this visit, I was here to present a breakfast menu, followed

by a gnocci recipe from Menlo Parks talented chef Jessie Cool of the Flea st. Cafe

and a main, 5 course Italian inspired dinner from Michael Tusk of Quince in

San Francisco.


If your looking for a well rounded adventure to one of Americas great National Parks.

A visit to the Ahwahnee should be high on the list.

Oasis, biscuts & gravy

Driving from Oakland to Yosemite offers Americana views.
First you see foot hills covered with windmills, huge windmills
laid across the landscape like rows of corn. Then, 100 miles
to the east you see forests of nut trees, again planted in rows for
organized production.

Not a great deal of options for breakfast. I saw a few spots but
drove on looking for something unique. Finally, as I entered the
foothills it seemed the choices had run out. The Oasis came into view
as I drove round the bend so I grabbed the chance for breakfast
at the counter. The world needs places like this. With nice ladies,
happy to cook for the regular from the dirt road cabin off 140,
or the odd traveler like me, interested in seeing whats inside.

It was like stepping into 1965 when I entered the door at The Oasis.
The counter to the right, a plastic display case ready to show off
4 slices of pie sat empty at the end. The room was occupied by
me and one other man at a table in the corner, busy reading
a pile of papers through a strange set of magnifying glasses.
 I ordered a cup of coffee and 2 over easy with what the menu
called 1/4 order biscuts and gravy. It was the biscuts I'll remember,
I'm sure she made them this morning. The gravy was standard, heavy
and filling, as it should be. The coffee was hot, that's about it.

The experience, priceless.