Google+ Followers

Friday, September 14, 2012

The Franklin Food Works

Hi guys! Really sorry  that I'm a day late with this post, but I just had toe surgery and my foot hurts really bad. Now- on to my review. Today I am reviewing the Franklin Foodworks. 

Let me start by saying, I was very surprised at the variety and overall selection The Franklin Food Works offers. They have everything from grilled flank steaks to cheese pizza! This is what Faith's a Foodie is talking about! I love variety and lots of choices like this. So the kids that want the same old chicken nuggets, can get them, but a kid like ME can have something a little different. YAY!
It was my sister's birthday and the cashier, gave her a free ice cream! This is Hall. He was so nice!

We arrived at the Food Works around 12:30 so it was at the hight of the lunch time rush. It was crowded, (and a little loud) but clean and the servers were extremely nice.  It is set up cafeteria style and has very reasonable prices. I sampled a little of every one's food. That included: myself, my two sisters, my dad, my mom and my grandma. We had:

1. Chicken Caesar Salad
2. French Fries
3. Chicken fingers
4. Grilled chicken sandwhich
5. Minestrone soup
6. Corn Chowder (vegan, gluten and dairy free)
7. Chilli
8. Turkey Club
9. Chicken salad sandwhich

My chicken caesar salad had garlicky, buttery, homemade croutons that were delish! It was a big portion, with nice white chicken breast and fresh romaine lettuce. I liked it a lot. The french fries were flash fried and SO good. (Even my grandma had some, and she doesn't eat fries very often)
Me, really enjoying my fries!

The chicken fingers were large, good quality and cook perfectly. The grilled chicken sandwhich was tender and juicy and the portion of chicken breast was nice.

My favorite thing about the Food Works was the soups. You may sample any of the soups you'd like, for  free. And I like! So, my favorite was the minestrone. The base was well seasoned and it was chock full of veg and beans. Loved it!

If you are Kosher, or need  a dairy free choice, a vegan or vegetarian, the  Corn Chowder would be the way to go. My mom ordered it and wanted to lick her bowl! I tasted it, and liked it very much. It's wonderful to have all of these options.

All in all, I was very surpised at how much we liked our experience and food at the Franklin Food Works, and can't wait to go back again.
On the weekend, the Franklin has Kitchen Science Programs! Cool thing to check out.

Remember, if it's not yum, don't eat some!

Monday, September 3, 2012

Hi Remember Me?

Hi - Remember me? Sorry I haven't posted in such a long  time, but this summer has been CRAZY!

My summer vacation has been filled with  lots of birthdays, parties, fun, and most  importantly, FOOD. My goal is starting September 13th, to be posting more regularly (like every week to two weeks) once I get back to my normal schedule.

School is very important to me and I try very hard to achieve straight A's all year long. That is why in the  summer it's harder for me to focus and write. I also like to give my brain a nice long break.  LOL

My next post will be going up very soon.  If I didn't have to go school shopping today, I would have already been done with my next review. Look for  it in the  very near future, I am reviewing the cafeteria inside the Franklin Institute in Philadelphia, PA. An outstanding place to visit and (surprisingly) eat!

Catch you later!


Thursday, July 19, 2012

Reviews for Peter Shields Inn and Restaurant, Cape May, NJ

Hello Everyone! I'd like to give my first fine dining restaurant review on the Peter Shields Inn & Restaurant, in Cape May, New Jersey. I am also being interviewed on my stay at the inn, by Jaybird over at The Bird's Nest. Please check that out as well.
Peter Shields Inn & Restaurant, 1301 Ocean Drive, Cape May, NJ
My biggest thanks to the proprietor Jeff, who made my birthday extra special by bringing me into the kitchen to meet Chef Carl Messick! Chef Carl welcomed me into his kitchen, took me on a tour of his walk ins and allowed me to pepper him with questions while he and his sous chefs were getting ready for dinner service. Amazing!
Jeff, sous chef, Executive Chef Carl Messick, and I

Chef Carl and I, in the kitchen!@!!

I have to admit to being a little "shy" around such a culinary talent, however, Chef Carl was down to earth, kind, approachable and more than eager to answer any and all of my questions. This humble genius encouraged me to keep my passion for food and cooking alive. I hope to one day, be the kind of stand up Chef he is, and make him proud!

NOW, let's start with the dinner service. The dining room has beautiful ocean views and was quiet and relaxing. Our server Chris, was quick, efficient and extremely attentive and helpful with suggestions on what to order. (He even told us that for his birthday celebration, he took his family back to the PSI for dinner.
Our fabulous server Chris!
I tasted a bit of everything that was ordered, so I could give a great description for you all. I was not disappointed with anything I tasted, at all.  For starters our table ordered:
The Crispy Calamari Lemon Chili Gastrique and Micro Cilantro- It was so light and crispy and the cilantro was a great hit at the back of your palette! Chef Carl perfected an old favorite and threw it a modern twist.

The potato leek soup I had anticipated was not on the menu, instead, the more seasonally appropriate Early Summer Corn Soup, Chipolte Lobster Salad was- and what a treat it was too!

This soup is savory and creamy with just the right amount of lobster. Truly outstanding. It appears on the Chef's Tasting Menu, which is highly recommended.   Faith's A  Foodie rates this soup *****
The highest rating!
I ordered the Hudson Valley Foie Gras Grilled Brioche Toast, Cherry Puree and a Rubarb Marmalade. Now, most kids would probably shy away from  ordering the Foie Gras, but I am going to tell you friends, to GO FOR IT. It was delicious!
Hudson Valley Foie Gras Grilled Brioche Toast, Cherry Puree and a Rubarb Marmalade WOW
Yellowfin Tuna Tartare Shooter, a little "present" from Chef Carl, which everyone at my table, proceeded to devour.

My favorite course of the entire evening!
Before our entrees, Chef Carl presented us with another "present"- I believe this was my favorite of all the dishes I sampled- the Jumbo Lump Crab Salad, Smoked Salmon Mache Toasted Almonds and Basil Aioli Faith's a Foodie Highest Rating ***** A simple, must order. Just so you know, I'm not even all that fond of crab. Boy, did Chef Carl change my mind about that!

For the entree, I ordered the PSI Surf& Turf. It was Grilled Hanger Steak Local Day Boat Scallops a Truffle Risotto Asparagus Bordelaise Horseradish Foam

With this entree, you can't go wrong. It was everything I thought it would be, and more. The horseradish foam complimented the hanger steak beautifully. The scallops were seared to perfection! The risotto was a truffle creamy delight to eat. The asparagus had a little bite and I loved it- This is the entree to order.  Faith's A Foodie Highest Rating *****


Now, on to what you've all been waiting for:  DESSERT!!! Before we started, Chef Carl sent out, you guessed it,  ANOTHER PRESENT! Mango Sorbet (BTW, best birthday present ever)
The mango sorbet was light, cool and refreshing. The perfect compliment to a hot summer day. It contains no dairy either, if that's a concern. This is yet another  must order for you! I could have eaten scoop after scoop after scoop..well, you get the idea.

Contrary to what I was going to order (the creme brulee and lava cake)  I decided to change my mind
and order the: Warm English Date Pudding with homemade Vanilla Ice Cream Caramel
Simply put, it was the BEST dessert I have ever had! Faith's A Foodie ***** Highest Rating

FOR my final recommendation: The Peter Shield Inn & Restaurant is the place to eat in Cape May. They killed it across the board in my review, receiving the FAITH'S A FOODIE ***** Absolute highest rating.  Please go to  for an interview and complete review of the Inn. Thank You!! If any of you have further questions about a particular dish, additional questions and/or recommendations you would like me to make, please feel free to drop me a comment!


 As always, DON'T FORGET, If it's not YUM, don't eat some!

Friday, July 6, 2012

Peter Shields Inn & Restaurant

I'm so excited to report that after wanting to get a taste of the menu at the Peter Shields Inn & Restaurant, down in Cape May, I am going to be able to go there for my birthday!!

Out of all the restaurants in Cape May, I want to review and visit the PSI the most. I have poured over every detail of their menu, and have already decided what I want to sample/order.

Here are a couple of pictures of the amazing restaurant, just killing it in their reviews:

As of this moment, here is what I intend to sample and review (in detail) from Executive Chef Carl Messick:

Appetizer: The truffle potato leek bisque, with smoked bacon, creme fraiche and micro herbs

Entree: the PSI surf& turf grilled hanger steak with local day boat scallops, truffle risotto, asparagus, bordelaise with a horseradish foam.

Dessert: I'm torn between the chocolate lava cake with rasberry reduction and the creme brulee. Still a bit undecided. Maybe, because it's my birthday, my parents will let me order both, to share!!

I simply can't wait to go- and then come back and post my review! Look for it in the very near future. Have any of you had the pleasure of eating there? Do you have a recommendation for me to sample? Until I can sample this amazing menu for myself, I will try and contain my excitement. Remember,Faith's #1 Rule, if it's not Yum, Don't Eat Some!!

Sunday, April 1, 2012

Kid's Meals: Faith's #1 Pet Peeve

OK, here's my first rant. I have a bone to pick with most chain restaurants. They assume all kids like to eat the same old junk. Three yucky fried chicken nuggets/strips, a hot dog, or mini-cruddy pizza, or one small "slider", mushy mac & cheese? These are not my idea of a great choices for a meal!! I almost never order food off the kid's menu, because the choices they provide stink!

Here, in my opinion, are the worst offenders: #1 TGI Fridays, #2 Applebee's, #3 IHOP, #4 Red Lobster.

In my opinion, here are the best: The Cheesecake Factory, Olive Garden, Cracker Barrel, Outback, The Chicken or The Egg (better known to Jersey Shore residents as The Chegg if you don't live in the area, I feel bad for you. Cause The Chegg is AWESOME:).

I'd like to see more restaurants take note of kids with a more refined palette. Offer something that doesn't taste like cardboard and has some spice/kick to it. Just because we're young, doesn't mean are taste buds aren't working. Ugh.

Always remember my slogan, if it's Yum, eat some. Well, the opposite is also true. If it's not Yum, Don't eat Some.

Spam, It's What's For Dinner

This casserole is cheap, easy, and tastes yum-my! Here's how you do it.

List of Ingredients:
One can-o-Spam
2 tbls. Molasses
Baked Beans
Canned Yams (or you can sub cut up sweet potatoes)
1/2 cup Ketchup
Pineapple chunks (approximately one small can, or to taste)

You can start this recipe by cutting up one can of Spam into small cubes. Fry the Spam until crispy.
(This step is not necessary, but makes a huge taste difference.)
Second: Take a deep casserole dish and add the: baked beans, molasses, Spam, ketchup, yams and pineapple chunks. Stir.
Third: Bake on 375 for approximately 30 minutes or until brown and bubbly.

AND that's it! It's cheap, easy and oh, so yum. Not exactly calorie free, this is a very heavy casserole. But if you find yourself with hungry teenagers and you want to fill them up quick, this will definitely do the trick. Enjoy!

Friday, February 17, 2012

Meatloaf Beatloaf I love Meatloaf....

Even little Ralphie from A Christmas Story would be satisfied with this meatloaf recipe. Here is a way to get kids to eat their meatloaf. Put a surprise inside! Yep, I said SURPRISE. That's what I do. And it's yummy. Meatloaf is probably my family's favorite dinner. Here we go:

First:You have to use a mix of chop meat, pork and veal for ultimate flavor. Two eggs, 1/2 cup of milk, 1/2 cup of Bread Crumbs, salt, pepper,Italian spices,Mc Cormick's Meatloaf spice packet. McCormick's Meatloaf spice packet is a must. I've tried a lot, but McCormick's is the best, hand's down. (Going a little heavier on the Progresso Italian Bread Crumbs makes your meatloaf taste more that's up to you. In my house, the more Italian it tastes, the better.)

Tip: Use at least two eggs. Using one is not enough. If you want to take out the yolks and just use the whites, that's fine too. But you have to use more than one or you'll choke on the dryness.

Second: Mold and shape into a loaf. Use a pan that catches the grease/fat. Now for the surprise inside. After you mold the meat into a loaf, take your fingers and make a little pocket inside the middle of the meat. Fill the pocket with cheese. Any cheese in ok. At our house, we prefer American, Cheddar or Provolone. The key is to stuff in about three to four slices, not too close to the top or the bottom, so it doesn't all leak out.

Third: Take ketchup and spread over the top. If desired.

When you slice your meatloaf, make a big deal about what's inside. Make it a game, and your kid's will eat it, guaranteed. You can also play around with the surprise. Like, when you use provolone, add a slice of salami, for a different flavor. Or with the cheddar cheese, add a couple of slices of bacon, for your surprise. Use your imagination. Make food fun. Remember, if it's not yum, don't eat some.

Wednesday, January 25, 2012

Spinach, Garlic and Provolone Stuffed Chicken, Yum

Hey Bloggers. Here's my first recipe. This is a great go-to recipe that's quick, cheap and easy to make. I make this when I'm tired of plain old chicken cutlets or I have left over spinach. It's a creative way to get your kids to eat spinach.

Step 1: Pound the heck out of  boneless, skinless chicken breast. Tenderizing the chick is the key.
Step 2: Put one clove of garlic through a press and then saute it in two tablespoons of oil. Add spinach. You can use fresh but if you don't have any on hand, a thawed package of  frozen Green Giant chopped spinach works as well.
Step 3: Dip your chicken cutlets in an egg wash, coat both sides.
Step 4: Dredge your chicken in Progresso Italian Bread Crumbs, Parmesan cheese, salt and pepper. Coat both sides.
Step 5: Place a slice of Provolone cheese in the center of your cutlet. Then take a small portion of your sauteed spinach and garlic mixture and place down  the center of cutlet. Roll up, secure with  tooth picks.
Step 6: Spray the bottom of a baking dish with Pam. Place cutlets (not touching) inside. Spray tops and sides of cutlets with Pam for extra crispy chicken. (If desired)

Bake in a pre-heated oven at 375 degrees for 30 minutes or until chicken is no longer pink. YUM. Quick, easy and delicious. Serve with a salad, or a side of pasta is my fav.  Let me know what you think.

Monday, January 16, 2012

Hello I'm Faith and I'm a Foodie

Hello Fellow Bloggers. I just got started on this blog today and I'm really looking forward to sending you lots of cool, informative posts in the near future. Bare with me as I set  everything up. I will be giving great tips, fabulous but easy and simple recipes your kids will love. I will also be writing as many restaurant reviews I possibly can. Looking forward to getting to know all of you very soon. Remember, if it's not yum, don't eat some...