A-Z Challenge Theme

I am trying to jump back into the blogging scene by joining the A-Z Challenge. My theme is simple: food. Are you surprised? This is my first year joining in and I am really looking forward to it. I have a ton of new recipes to throw out there, as well as some cool restaurant reviews. I would really like to get to know some fellow foodies over the month of April too. Best of luck to everyone who is taking on the challenge. See you all back here April 1 for A is for Athenian Cheesecake. I made it for my Ancient History class while we  were studying Greece and it was a HUGE hit. My teacher's serving dropped on the floor, and she still ATE it because it was that good. LOL!!

Back 2 School

Hello all. Sorry I have been SO remiss on the blogging front. I'm not sure about you, but I was extremely busy over the summer break and it left very little time for blogging. I promise to put forth a much better effort from here on out!

The Fall will be bringing many changes. I'm super excited (and a little nervous) to be starting Junior High School this week. There are a lot of new learning experiences and opportunities for me there that I am really looking forward to. On the other hand, I do not share any classes with my friends from my old elementary school.  I tend to be a bit shy, and having to make new friends kind of intimidates me. I will just have to do my best and see what happens.

Going back to school, brings up something very important to a foodie like me: school lunches. As you can imagine, I am not entirely thrilled with  packing the same old peanut butter and jelly sandwich every day. I like to mix things up. Here's some Faith's A Foodie ideas and recommendations for a great school lunch:

* Tri-color tortellini salad with  an Italian vinaigrette dressing. This is one of my favorites. Fill it up with lots of red pepper, broccoli, black olives and tiny bits of pepperoni. Delicious, filling and nutritious. Love it.
*Sliced pita bread filled with a chunky apple and walnut chicken salad. YUM.
*Greek yogurt with granola and blueberries. Light and healthy.
And when the weather turns a bit colder- why not rock out your thermos with:
*+A nice butternut squash bisque and a big chunk of baguette on the side or
*Penne pasta with a hearty Bolognese sauce.

It's always fun to mix things up and get creative when it comes to school lunch. Repetition gets boring!  And remember, if it's not yum, don't eat some!

*+ Butternut squash bisque is my mom's favorite soup. I have a great homemade version I like to make for her. When the weather gets a little colder, I'll be posting it. :)

Guess Who's In the Kitchen?

Hey Guys! Guess what? My parents took me back down to my favorite place to eat and stay- The Peter Shields Inn & Restaurant, in Cape May and it was E-P-I-C!

Check me out- how cool is that?

Chef Carl Messick, as usual, turned out a simply fantastic dinner and remains my culinary HERO! Can't say enough about his amazing food or his awesome personality.  If you are vacationing in Cape May or live anywhere near the tri-state area, (NY, NJ, PA) you really must go down to the PSI and sample it for yourself!

I'm so excited in this picture I could barely contain myself!

 This time, I chose to start with the Truffle Potato Leek Bisque with smoked Trout. The bisque is creamy and thick, without being too heavy. The smoked trout is a wonderful addition, but the little hit of thyme surprised my palette and made it super happy. What great flavor!

Next came a beautiful Scottish salmon over cous cous with an English Pea Puree. I actually wanted to lick my dish it was so good! (Don't wory, I would never really do something low budget like that in the PSI dining room, no matter how tempted I am to do it! LOL)

 My little sister said, "Well, it's official. I'm in love with my salmon and cous cous!" LOL

And then, the time came for one serious entree: The Wagyu steak! Chef Carl serves it with braised short ribs over a truffle risotto with baby carrots, which was just about the most outrageously delicous combo someone could think of. Everyone at my table hounded me until I gave them a little taste- and they loved it just as much as I did!  There was not one bite left. I devoured it.

For desert I ordered the Chocolate Pana Cotta,  Cocoa Nibs White Chocolate Ice Cream, pecan Dried Fruit  Bark and Rasberry Coulis.  Wow. It was as impressive as it's name.Seriously- fabulous!

If I had to sum it all up in just a few thoughts,  after the last dinner service  and experience prepared for me by Chef Carl,  (on my birthday, back in July) I really didn't think it could get any better. But I was WRONG. The spring menu is something you simply don't want to miss!! Special thanks to our server Amy, who was super sweet and very attentive!

Again, just when I didn't think my stay could get any better, when I woke up the next morning, Ms. Bridget Fowler, the Inn Manager at the PSI hooked me up! Miss Bridget is amazing and allowed me to help her out in the kitchen- Thank you so much Miss Bridget. And I  have to give a great big shout out and thanks to Mr. Jeff (the owner) who couldn't be more gracious or welcoming to this little fanatical foodie.

Check me out everyone! Disney is right, dreams do come true-

I had the BEST time ever in the kitchen with Miss Bridget (and Kyra) in the kitchen. Those are chocolate muffins I am spooning out in this picture.  My Dad said they taste like "Little bites of  chocolate heaven that melt in your mouth." 

Doesn't this look inviting? It snowed the weekend we stayed. We made lots of new friends and the fireplace sitting area was a great gathering spot for all the guests to mingle.

 

Shepard's Pie, Faith Style

I know it's been awhile since I last posted, sorry. I've been working really hard to maintain my grades. School is really important to me. Good news, I've been accepted in the Advanced Placement Program! Woot Woot.  But enough about that for now, let's talk  food :)

Shepard's Pie. I made up this quick and easy version for my family and we ate it a lot this winter. They gobbled it up every time. Hope you like it too. Here are the ingredients you will need:

1 lb ground beef or turkey
2 cans cream of mushroom soup (or one of the large cans)
one cup of cream (you can substitute here- fat free milk or half and half)
1 can of peas
1 can of carrots
mushrooms, you can use either 1 can or fresh (I prefer canned because they cook faster)
1 large onion, diced
dash of salt and pepper
1-2 tbls Worshechire sauce
2 cups left over mashed potatoes  or you can use a ready made crust for more of a pot pie flavor, just roll out the pre-made dough according to the directions and place in the bottom of pie plate, like I did in the picture below. We prefer the mashed potatoes, but either way is yum.

Cook the chopped onion in a large skillet until it's translucent, then add the ground meat. Brown the chop meat, then drain off any excess fat.

Mix in the cream of mushroom soup then add the vegetables and spices to taste. Mix together on medium to low heat  and then add the cream (or milk). Add in only a couple of the ingredients at a time because you want it to be mixed thoroughly.

cook the mixture until it's creamy and bubbly like this

 

Pour mixture into 9 inch pie dish. Scoop mashed potatoes over entire top of pie. Or place 1/2 inch stips of dough down over top. Cook  in 350 oven for approximately twenty minutes or until all ingredients are bubbly and aromatic.

I like to melt a little butter and brush it across the top of the crust to make it nice and brown

There will be extra mixture-this yields enough to make two pies. I make two at once for our family of five to eat but you can freeze the other and save it for another night.

This is a quick, inexpensive and very filling family meal. Hope you enjoy!

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!

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!

Faith

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 http://jabirdsnest.blogger.com  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!

IF ANY OF MY FRIENDS HERE ON THE BLOG-O-SPHERE EVER FIND THEMSELVES IN THE CAPE MAY AREA, PLEASE GO VISIT THE PETER SHIELDS INN & RESTAURANT. YOU WON'T BE DISAPPOINTED.  MAKE SURE YOU TELL THEM,  FAITH's A FOODIE SENT YA!!

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