Starting a Blog

My wife (Julie) and I both love to cook and eat. I have been talking about doing this for sometime, as a way to record some of our Culinary creations or places where we have traveled and enjoyed the food, wine, and beer. Julie is the trained one, and a much better chef than I am. She graduated from Northern Michigan University with a Culinary Degree. I have been cooking since I could reach the stove. My Dad was an incredible cook. Thought I would start out with a some of our experiences on the last year that prompted this.

Last March we traveled to Ireland, where we had some of the best food I can remember eating that we haven't made. We travel through 4 cites in 7 days. First was Dublin, where we toured the Guinness Brewery at St James Gate. There is nothing fresh Guinness. We also had an Irish Stew made with Jameson (we should have toured their distillery). Then came Cork, and we were there over St Patrick's Day. We watch the parade, and then stood in line for Crepes from the "Crepe Man" who is a local legend at festivals. There were 5 other places selling Crepes but this was the only place with a line, and worth the wait. There their was Tralee, and the Ring of Kerry, where we had fresh caught fish and chips. Lastly was Adare, and incredible Adare Manor (home of the Irish Open Golf Tournament). Here we had a Shepard's Pie that was so good. I also had Middleton Very Rare Irish Whiskey, and it is not my new guilty pleasure as I am not much of a drinker, but it is a taste I can't describe (Julie brought me a bottle for my Birthday). There was so much food that was not fancy, but more like home cooking.

Last October we did a 7 Course dinner for some friends and family. Here is the Menu...

1. A Bison Slider with Sundried tomato relish and tempura onion ring...pair with 5 oz. Sam Adams Octoberfest
2. Sweet Potato Soup with Cinnamon Creme Fraiche
3. Mixed Greens with Amaretto Roasted Pears, dried cherries, and walnuts with Balsamic Vinaigrette...Pair with 45 White from 45 North Vineyard in Michigan
4. Mango Rum Granita to Cleanse the Platte (not really a course)
5. Squid Ink Paste topped with a Pan Seared Scallops and a White Wine Butter sauce
6. Espresso rubbed Beef Tenderloin with a Port Wine Sauce accompanied with White Truffle Oil Potato Diaphanous and Haricot Vert...Paired with 45 Red from 45 North Vineyard in Michigan.
7. Irish Cheese platter
8. Darkest Chocolate Crepe Cake with Hazelnut Cream served with Saffron Mace Ice Cream...Pair with Nothpor from 45 North Vineyard in Michigan

So Hopefully if you are reading this you enjoy. I will post recipes of thing that we try going forward. And for future reference we are planning another dinner in October.

Thanks

Bryan