Julienne

To julienne means to cut into narrow, fine sticks that can measure from 2 to 3 inches long and 1/8 inch square. To do this, cut your vegetable (eg carrot) into a square/ rectangle in the size of your desired julienne. Then slice thin sheets the same length. Place the sheets together (not too many stacked on one another) and cut thin matchsticks across the sheets. The result should look as above and look great.

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Bailey’s, a cream flavoured liqueur that tastes great and is mostly suggested as an after dinner drink (although it tastes just as great before). It is made from milk blended with whiskey and then chocolate (combined with vanilla pods), caramel and sugar. This means that when tasted, there is the taste of the cream which gives way to the warming of the whiskey followed by the nice taste of chocolate and vanilla. The best way to serve it would probably by in an old fashion glass (the small one like above in the picture) over ice. When mixing, it can work well to add other cream tasting liqueurs such as Butterscotch Snapps (taste: butterscotch), Frangelico (taste: hazelnuts) and also milk will soften the strength of the whiskey and makes a delicious finish (15 mL Bailey’s, 30 mL Milk). It also now comes in two new flavours of caramel and mint.

Enjoy

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Not too long ago, I was lucky enough to make my way to Galileo’s Restaurant in The Observatory Hotel, one of my favourite hotels and now, one of my favourite places to eat.

During June 08, the were presenting a five and seven course degustation menu to celebrate their 15th anniversary at a very reasonable price. I was lucky enough to try both five and seven course varieties!

The food offered was fantastic, a mix of French and Japanese to excite the plate, lovely cuisine combinations of food and so fresh. Courses included such tasters as oysters with balsamic vinegar complementing the oysters to give them a tingle as they float down the throat. As well with the oyster, a cream filled egg with shiitake mushrooms, and that is only to start. The menu goes on with tuna capaccio and venison cuts with cleverly shaped potatoes. To finish it off, a lovely mascarpone cream with a wafer and spicy ice cream, delicious! 

The seven course meal goes on for longer and adds more variety to the five course menu and some surprises that are individual to the seven course and this menu going on for a little longer. The seven course menu was the more satisfying with the five course leaving a small gap wanting a little more to feel full.

One thing that made the meal truly memorable was the sommelier’s choice of wine, we answered some questions on sweet or dry and white or red and, POP, out came the result of a delectable German Riesling from the Wegeler Estate, it was a delight! 

Overall the service was great, the meals delicious and the wine drank swallowed like water. A fantastic night! I would highly recommend this restaurant, the only problem being that June is over and they are back to their usual menus without the special prices but I’m sure it will be worth it.

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Welcome to the new and improved Reinvented5000. 

Broadcasting to you live from the new WordPress to compose about all things stylish. Things you can look forward to:

• Cooking
• Drinking
• Hotels
• Luxury
• Travel
• Fine Dining
• Classic Letters