For my grandpa’s birthday we went to a restaurant called Eastern Standard. The highlights were the mocktails. Vilvaraja (who was the bartender) took special interest in us and brought me three different mocktails.
#1 The Sophisticated Man, a refreshing, cucumber cranberry mocktail served in a ceramic fish.
#2 WAGs, a juicy mocktail with non-alcoholic sparkling wine, grenadine, cinnamon syrup, lemon juice, and a splash of bitters.
#3 The Hot Toddler, a wintry treat to transition us from spring into fall, with hot chocolate, nutmeg, and a pinch of cayenne.
The food was delicious, but without Vilvaraja, it would have just been a great meal. He made our night!
A couple of Sundays ago, the New York Times Magazine arrived with a picture of Barbie on the front. Naturally, I was intrigued, so I read the article. The new Barbie called “Hello Barbie” is fully quipped with 8,000 lines of script and a wifi transmitter inside of her necklace. This doll is catching the firefly of artificial intelligence that engineers have been chasing since dolls first said “Papa” with reeds and tubes. Think about how cool it would be to have a doll who could actually talk to you!
I absolutely love flying JetBlue because of the live TV. This summer, I was flipping through the channels and I found Food Network, which I knew existed but hadn’t been interested in until now. I’m suddenly finding myself passionate about cooking! The Food Network is a TV channel that offers shows about everything from Midwest cooking style to cooking at a summer camp to making cupcakes. My favorite shows are:
My favorite shows all include the element of surprise or an elimination factor that forces the cooks to be more stressed than in their usual setting. This seems to make them more creative because they are trying to go all out and win big.
My friend Chef Mike Betts’s farm dinner showcased delectable, edgy cuisine in a beautiful outdoor farm setting. As the night got darker, it was really cool how the stars illuminated the whole sky and, combined with water candles (which my mom blew up), provided light for the table. Here were some of the highlights for my tastebuds:
The first dish that we had was chicken lever mousse, which was whipped to perfection and was a pillowy treat atop perfectly buttered crostini. As we sat down to the table, which was wooden planks perched upon hay bales, one of my favorite dishes was the four tomato plate with lemon basil, burnt ham, and tomatoes that were like flavor bombs. The last dish of the evening was chocolate beet puree cake with candied beets and a merengue cookie crisp, which brought the night to a close with a sweet ending.
During dinner, we took an interesting tour of the farm and saw the garden where most of the vegetables and fruit grew. Another one of the cool ingredients that were sprinkled into all of the courses were microgreens, grown by Matt from Greens Above Ground. I didn’t know much about microgreens, and I liked that he took the time to explain them to me as he was cutting them for pretty plating.
Pretty plating makes food even more all around awesome !
The reason I picked this outfit is because it was a mix of cold and warm. I am wearing a velour jacket in the slate grey to keep me warm and a purple plaid short sleeve shirt in case it heats up. My tie is gold and cornflower blue checker-stripe and it creates some great light for the outfit.
Not everybody dresses this nice but I am the Tobster and I live to dress fancy.
Comedor is a new and upcoming restaurant in Newton Centre, and is a hip neighborhood hangout. It combines Chilean and American food, and is served tapas style, which is one of my favorite styles of food. Tapas style is excellent because it lets you try many more things than when you have to order one big dish.
The restaurant is owned by two of the chefs, a married couple names Jakob and Fernanda. I think it is interesting that Fernanda says that she is an avid yoga practitioner on their website, and that this makes her stay calm in the kitchen. The whole staff is talented and friendly, including Jeff, who recommended both of my favorite dishes: the Lamb Cazuela, which was slowly stewed and served with root vegetables and cilantro, and the Tempura Fried Brownie, which practically explains itself.
I always enjoy when I go to a restaurant and can see how they make things. Comedor has an open-kitchen concept, so you get to see everything and watch them cook. And, you can watch Fernanda stay calm with her yoga skills.
The last time I went to Cincinnati to see my grandparents, I saw a musical. It was Sleeping Beauty, but in a different format than you would normally expect. It had the original fairytale, but also lots of comedy and many kinds of music and dancing, like ballet, jazz, rock, pop, and classical. They put on the show with a limited number of actors but made it look like they had a bustling cast; during intermission, a lot of the characters had to change and add and take away parts of their costume. For example, the person who played the king also played a thorn bush!
I am particularly interested in fashion design and costuming, as you know. One thing I liked was that the fairies had lights in their costumes that they could engage with small movements of their hands. I am going to be the sun god in a showcase at my school and I wish I had that feature.