You are currently browsing the tag archive for the ‘scallops’ tag.

When people talk about food “value” they’re usually referring to a fast food menu or discount grocery store – low price and low quality. Sorry, but I don’t see how paying an appropriate price for the quality you receive is the definition of a good deal. Real value comes from getting high quality food for a great price. And considering the huge financial costs incurred later in life by consuming low quality ingredients year after year, finding food value can help your future bank account even more than your current one. Personally, I find value in organic milk and eggs which are proven to be dramatically more nutritious than their conventionally-produced versions. I also make my own wine, grow a garden, can the garden surplus, and grind quality cuts of meat for hamburgers and sausages. Recently, I’ve collected and cleaned a few hundred black walnuts for winter eating and baking. Part of the value in home food production is due to the fact that you don’t pay for the labor. So when you go out to eat it’s a challenge to find an all-around good experience without spending at least $50 per person.

This summer, we were excited to find a great dining value in the Lehigh Valley. Northampton Community College’s Hampton Winds restaurant offers a fantastic prix fixe dinner for $30 per person. The entire meal is prepared by students in the school’s culinary arts program which is supported in part by the restaurant’s earnings. The menu changes seasonally and includes a broad variety of choices. For example the June/July menu had 7 appetizers, 4 soups, 3 salads, 10 entrées, and a dozen desserts. The following pics are from our July visit.

Fresh rolls

Beef Tip Tostada

Grilled Salmon

Roasted Pepper and Tomato Soup

Watermelon Gazpacho

Fresh Peach, Apple and Watermelon Salad

Spinach Blueberry Salad

Citrus Granita (palate cleanser)

Seared Diver Scallops

Ratatouille and Goat Cheese Tart

And then when you’re completely exhausted – they wheel out the dessert cart. It has two tiers and is covered in way too many mouthwatering options. I had the cheesecake and my wife went with a dark chocolate tart. Both amazing.

The Hampton Winds is open Monday through Friday for lunch from 11-1 and dinner from 5-7:30. It’s BYOB and reservations are required for dinner.

Advertisements

I truly don’t enjoy writing negative reviews. Most restaurants try their best to put a good product forward. Others just phone it in and rely on consumers’ low expectations to keep the money flowing in. The rest go out of business. We make an effort to visit locally-owned restaurants and avoid the corporate chains unless absolutely necessary. It’s just assumed we’ll get more personal attention and fresher ingredients, and it feels better to keep our dollars local. We’ve generally had good results with this strategy.

So it’s with much disappointment that I give a “thumbs down” to the Marblehead Chowder House. We’d heard all this talk about their “Best of the Valley” and “Readers’ Choice” awards and figured it might be a great gift card option for Christmas. I get the impression that Marblehead is something of a cherished institution and i’ll probably be accused of snobbery by at least a couple readers. Listen, if you’re in the mood for buttery, uninspired seafood preparations, then Marblehead is for you. Please choose it over Red Lobster. And the service was quite good – happy, polite and enthusiastic.

We ordered the baked appetizer platter to get a broad sampling. The crab dip was good (though i’ve rarely had a bad one), the dipping toasts were drenched in oil, the clams casino were greasy, and the bacon-wrapped scallops looked like they’d just been dropped in the deep fryer. I had a tuna steak grilled “Key West” style with pineapple salsa. Sounded great. Looked great. Not so great. They cooked the fish rare as I requested but it was dry and flavorless, and the salsa, while very fresh, didn’t add much. My wife’s average-tasting lobster ravioli were just plopped on a plate with too much sauce.

All that being said, if you still plan to try Marblehead, we recommend sitting in the bar area – much cozier and not as brightly lit as the main dining room. Also, we have a good feeling that the chowders and seafood pies will be super creamy and decadent. If we visit again, it’ll be only to try the soup.

So… if you want a remarkable all-seafood restaurant in the Lehigh Valley, then you’re out of luck for the time being. (The new seafood spot in downtown Easton will get a chance when it opens in 2010.) The best strategy to get great seafood in the Valley is simply to go to a great restaurant. You won’t have as many fish options but you can be sure that what you order won’t disappoint. For example, Bolete normally has a poached white fish, salmon, tuna tartar, calamari and raw oysters – all excellent. Sette Luna has great mussels and the best shrimp we’ve ever had. And Valenca‘s codfish gratin is coma-inducing. And for the raw stuff, you can’t beat Sogo.

We dropped by Ocean, one our Easton faves, on a recent Saturday evening sans reservation. It seems we’ve built up some cred with the manager as he overruled the hostess to give us a better table than the one she’d found for us. (I’m sure it was that he recognized us as semi-frequent patrons – not that he’s aware of the vast influence of The Fork City.) His gesture made me feel a little bad that we hadn’t visited since March, but we’d tried most of the menu by that point and wanted to branch out a bit for the blog.

We immediately noticed a bunch of new dishes (maybe 20% of the menu?) and were excited to check them out. They’ve also changed up the complimentary dish from hummus and crackers to a black bean dip and tricolor nacho chips – a bit less premium but tastier I thought.

Ocean-starter-8-29

For my appetizer, I had the phyllo-wrapped herbed goat cheese with honey and pine nuts and my wife had the stuffed scallop with braised cabbage and red beet cream. Both were great. I’ve been in love with the combination of honey and goat cheese ever since i encountered it maybe 5 years ago in Bermuda.

Ocean-E1-8-29

Ocean-J1-8-29

I combined two tapas dishes for my dinner. I sometimes attempt to combine complementary dishes but i failed this time. English pea soup with lobster and potato hash and Korean braised pork belly with house-made kimchee. The portions were more generous than i was ready for. And even though the flavors didn’t work very well together, the sweet soup help put out a bit of the fire from the kimchee.

Ocean-E2-8-29

Ocean-E3-8-29

My wife had the fish special on a bed of root vegetables and lobster. We can’t recall the kind of fish, but it was great as usual.

Ocean-J2-8-29

We barely had room for dessert but we had to try the new stuff. I had the mini carrot cake with cream cheese ice cream. My wife had the dessert special which she wanted mainly for the honey gelato (which in fact is the only part that i can recall – we think the garnish was a peanut brittle but the type of cake escapes us). The cakes were rather dry – almost like someone kept them in a warm oven too long to reheat them before serving.

Ocean-E4-8-29

Ocean-J3-8-29

We can’t wait to go back and try some of the other new dishes. I have my eye on the panko fried prosciutto wrapped mozzarella salad, the lemon risotto, and the shortbread & blueberry napoleon.

We just had our 3rd wedding anniversary and wanted a known quantity when it came to choosing a place for dinner. It had to be Bolete. Since i just posted about Bolete from our Mothers Day visit, I’ll keep it brief and let the pics do the talking. Actually, i was scolded not to take pictures since it kinda interrupted our special occasion. But then everything looked so great that my wife gave me the green light without my having to say one word.

Apps: Black angel hair pasta with mushrooms and caviar. And asparagus salad with a panko-crusted egg. That egg was so cool.

Bolete-App1-6-9

Bolete-App2-6-9

Entrées: Seared scallops with linguini and mushrooms. And seared Sockeye salmon with spaetzle and roasted beets.

Bolete-Dinn1-6-9

Bolete-Dinn2-6-9

Dessert: Goat cheese cheesecake with strawberry preserves and micro-basil surrounded by strawberry-rhubarb consumée. My wife had the lemon sorbet but it actually wasn’t that interesting to look at and the pic turned out poorly in the low light.

Bolete-Dess1-6-9

RSS Go feed yourself

  • marbled banana bread
    Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now!), I received an email from someone was looking for a recipe for a chocolate-vanilla marble cake like the one her grandmother had made, one that had great texture and wasn’t too sweet. She said that no recipe she’d tried had achieved this, and […]

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 5 other followers