This past weekend the bf and I took a road trip to Rhode Island. If you live on the East Coast it’s really great for a quick getaway. We visited a few beaches, went bike riding along the coast and of course ate! The stand out was the Nordic Lodge in Charlestown. They offer an all you can eat lobster buffet with lots of other fresh seafood, steak cooked to order, and a Haagen-Dazs ice cream bar. The grounds are a great place to relax after stuffing your face complete with hammocks, fountains, a lake and a petting zoo. I will definitely be back to visit Rhode Island in the future.
This recipe is nice and light making it perfect for summer. It’s super easy to make and only uses a few ingredients. A nice balance of sweet from the mango and a little heat from the jalapeño. The freshest ingredients and best crab you can find will make this dish shine.
Saturday was the first Burger Bash for the Atlantic City Food and Wine Festival. The event was hosted by Martha Stewart and featured a selection of sliders, fries and drinks. I have not gotten the chance to check out the NY Burger Bash, so I have nothing to compare this one to. Judging by pics that I have seen, the NY Burger Bash seems much better. For the price of the ticket, I expected just a little more variety and creativity of burgers. I can’t complain about the amount of the burgers because there was an abundance of them and also a selection of fries including truffle fries. The drinks where provided by Jack Daniels and some servers had beer and wine and a cash bar was also available. Overall it was a nice event and who can really complain about having unlimited burgers and drinks on the beach. Check out some of the pics.
The addition of bacon makes anything better and biscuits are no exception. This recipe has just enough bacon so that it doesn’t over power the flavor of the biscuit. I like anything spicy so I decided to make a jalapeño butter but added a little honey to sweeten things up. This biscuit is great for breakfast, but also great for lunch or dinner with buttermilk fried chicken!
Freeze pops are the perfect summer treat and I’ve been dying to use these Zipzicle pouches that make it so easy! I was lucky enough to get my hands on a bottle of the new Spodee white from White Mule Farms. I am a fan of the red and thought the white would be perfect for summer cocktails. The Spodee white is blended white wine fortified with high proof alcohol. It is light and fruity with notes of pineapple, amaretto, and toasted coconut. I had an extra can of coconut milk laying around and figured it would be the perfect compliment to the Spodee white. These will definitely help you cool off in the summer heat!
Maille showcased their new mobile mustard bar in Philadelphia at Caribou Cafe offering patrons the chance to create their very own mustard palette from the selections offered on board. The mobile bar is similar to their boutiques and offered Dijon Originale, Old Style, Honey Dijon, Horseradish, and Rich Country. A selection of gourmet bites prepared by Chef Olivier Desaintmartin of Caribou Cafe was also provided. If you’d like to check out the Maille Mustard Bar on Wheels, it will be at the following locations June 25th:Giant Food 1874 Bethlehem Pike 10am-2pm
andGiant Food 1824 Ridge Pike 3pm-7pm
Keep reading to check out some pics from the event!
Freshly made donuts are a real treat. These cake donuts take less time than yeast donuts because there is no rising time involved. If your not a fan of drowning them in cinnamon sugar try powdered sugar or a little sprinkling of vanilla sugar. Whenever I use a vanilla bean, I throw the pod in a glass jar with some sugar, shake it up and the vanilla bean will begin to flavor the sugar. These donuts are best enjoyed the day you make them, but will also be great the next morning with a cup a coffee.