Category Archives: Food Reviews
There’s nothing I like more than food other than maybe sleep. Here I will talk about dishes, show recipes and highlight restaurants and chefs!
Timebanking: The Evolution of Barter
Let’s roll the clock back a few hundred years ago when only the highest of society had the means to live properly and everyone else had to work their fingers to the bone to make ends meet; and when that wasn’t enough, (and it never was) they had to resort to bartering for goods or services.
Sound familiar? Sadly, are country is not too far from that reality right now. The problem is that many folks are either afraid to admit it, or they aren’t aware of their own self-worth. We are all assets and have something to give, more than just what you do for work. We need to redefine the word “work” as something beyond a price tag. Many industries have been using bartering to improve their business for years.
For example, photographers use unknown models who are happy to pose for free to build their modeling portfolios; a novice hairstylist will jump onto the project to build his/her portfolio and a make-up artist joins the team as well for the same reason. Four people working together towards the same goal without any money changing hands (add a fifth if you want to include a fashion designer who’s showing off their clothing line). But not everyone works in these types of circles.
What I am talking about is an evolution of bartering: Time Banking.
Time Banking is a system of exchange where participants donate an hour of time and can redeem an hour of services for their time. But it’s more evolved than bartering; because, if I do something for you, you might not have the skill to do what I need. Maybe I baby-sit for you and what I need help with in exchange is to have my car fixed….except you’re not a mechanic. So that’s where Time banking becomes a great solution.
Maybe I offer my writing skills to put together a press release for you and a few others. I take my time dollars from that and use it to get a haircut from another member at the timebank. Maybe the hairdresser uses his/her time dollars to get their car fixed and so on and so on.
Timebanking is also great for building self-esteem. Many social service agencies put too much emphasis on how they “help” those that are “helpless”. But they aren’t helpless, everyone has value.
Maybe you are older and can’t stand long enough to bag groceries anymore for a little extra income. But you can use a timebank to teach someone how to crochet or sew. Maybe you are disabled and are limited in what you can do for work. But you know how to read, and maybe you can read to someone who can’t. The point is not to limit yourself to jobs that earn income. Use your skills and barter for the things you need.
“Money is a tool, the value is in the people”- anonymous
Today, time banks exist in more than 34 countries; there are over 280 in the United States, and 13 here in Massachusetts. For more information on how to get involved with a time bank in your area go to www.timebanks.org
Restaurant Review: Bacari Grill
800 Ridgewood Road
Washington Township, NJ 07676
201 358-6330
Tucked away just outside of Paramus, NJ is a delicious Italian restaurant called Bacari Grill. We had a party of 12 on reservation and were seated immediately upon our arrival. The restaurant was tastefully decorated with soft colors and romantic lighting. It wasn’t incredibly noisy for a saturday night, and you could move around without bumping into another table.
As we nestled into our seats we perused over their extensive selection of wines with a fair amount available at several different price points. We went with the recommendation of trying out their homemade red Sangria first. It came in a giant wine glass filled to the top for a low price. Not to sweet, not to dry and it wasn’t overpowered with fruit which I liked. For dinner we went with a few bottles of the Robert Mondavi Private Reserve Cabernet Savignon as well as the Campobello Chianti Riserva.
After drooling over the Dinner Menu that had so many delicious items available I had a hard time choosing, I decided finally to start off with a Greek “Chopped” Salad with tomatoes, cucumbers, red onions, olives, arugula and feta cheese. When it arrived it was a great size for the small price of $6.00 and the presentation was perfect. The dressing wasn’t overpowering and the vegetables were crispy and plentiful.
For dinner I ordered the Lobster Ravioli special which came in a delicious cream tomato sauce that melted in my mouth with every bite. Again, the portion was perfect for the price and the presentation was wonderful. Our server, Harrison was on the ball making sure we had plenty of tasty flatbread on the table, full water glasses and never an empty cocktail.
For dessert we had brought our own cake as we were celebrating a graduation, but the restaurant manager surprised us with a complimentary round of RumChata, an after dinner drink that tastes like a mix of spiced rum and Bailey’s with a sprinkle of cinnamon on top. I was surprised at the taste and am looking forward to finding a place to buy some for my own home bar.
After dessert I took a tour of the entire restaurant to get a feel for the layout. The bathrooms were well-tended too and wonderfully decorated. On the other side of the bar was a larger dining room with white linen table clothes and wide windows for a romantic view of the twinkling lights on display outside. As someone who has done her share of bartending in the past, I was particularly impressed by the way they used vertical glass votives to hold the bar fruit. It was much nicer to see as a bar patron and it gave the bartenders room to mix their drinks.There was a sushi station and the food look fresh and well prepared. Next time I visit, I am definitely trying the sushi!
Overall the food, ambience and service was top-notch. On a scale of one to five, my overall rating for this restaurant is 4 1/2 stars. I will definitely be returning.
Lamb Chops with Mint Pesto
Easter is around the corner and whether you are cooking for 2 or 20, deciding what to make is never easy. An old tradition for Easter was to eat Lamb with mint and so one year I decided to try a recipe I found online and it was absolutely delicious! It was like taking an age-old idea and adding a new twist on the traditional lamb dinner. It is simple to make and will be enjoyable for everyone! This year I decided to invite Celebrity Chef Porter William to my blog to share his recipe and find out more about him.
Lamb Chops with Mint Pesto
Ingredients
8 super thin cut lamb loin chops, frenched
1 tbsp crushed garlic
salt & pepper
olive oil
1 bunch fresh mint
1/4 c. pine nuts
1 clove garlic
olive oil. 4 tbsp
Have your butcher double slice 4 chops to make 8 thin sliced chops, have ends Frenched, a process where the extra fat and meat is removed so the bone can be used as a handle. Wash and pat dry meat with clean towel, season with salt & pepper, rub all sides with olive oil and garlic using clean hands. On preheated grill pan or in broiler at smoking hot temp lay chops evenly and sear so grill marks appear approx 2-3 min on 1st side, turn chops and place on opposite side of grill, cook for another 2 min or to desired doneness for med rare. Remove from grill and rest to cool.
In a food processor, combine 1 washed bunch of mint leaves stems removed, pine nuts, garlic clove and pulse processor to a rough chop consistency, turn processor on high and drizzle in olive oil until a paste like consistency is achieved. With rubber spatula remove from processor and fill your covered pony glass and refrigerate for up to 3 days in advance.
You can find more great recipes like this on his website www.entertainingpeople.com
Porter William is host and creator of Entertaining People, the break out food, wine, travel and style T.V. show now in global release since MIP TV in Cannes, 2011. As a true Celebrity “taste maker” Porter is renown as the Ambassador of Entertaining for his over-the-top food and style, creating amazing parties for his viewers to throw in their homes, worry free, every time.
Coined in the Press as a cross between Martha Stewart and Indiana Jones, Porter brings his lifelong memories and adventures to the viewer and empowers them to entertain with jaw-dropping style and ease. Porter began his culinary affair at the age of 8 when he was given his first Betty Crocker’s Boys and Girl’s cook book and remained a self-taught chef from that early influence in his childhood and continuing during his many trips across the globe.
Some of his fondest childhood memories are in the kitchen of his grandparents’ restaurant. The tables of the world have been his classroom for developing his palate and culinary technique coupled with his deep passion for food, wine and style. Once bit by the food and travel bug, Porter weaved event planning throughout his career now spanning more than two decades. He is known as a true soul-chef, bringing his American roots and diverse cross-cultural European influence to the American table.
Ever hired a personal chef?
Invite Chef Porter into your home for an evening of a culinary symphony for you and up to twenty guests. Rather than having another typical sit-down dinner party, why not plan a unique event where you and your party will laugh and enjoy themselves while learning how to prepare a variety of dishes and sample the results throughout the evening. It’s always a memorable, where the kitchen is the stage.
Your event begins with an on-site or telephone planning meeting, where you and discuss the location, guest list and most importantly the menu and accompaniments. Porter will prepare and present to you a written menu and evening plan. On the day of your special event Porter begins by shopping for the best and freshest ingredients, arriving at your house early that day to begin preparations so that everyone can be engaged with culinary technique and forgo the busy-work. Any guests (or hosts) that wish to be more involved in the process can arrive early and join Porter in the kitchen to discover some of the magic “behind the curtain.”
You and your guests will begin the evening with cocktails or champagne and starters to set the mood for the evening. Each guest will receive a specially printed menu.
And then the show begins! Porter will review the menu, plan and techniques for the evening with you and your guests and begin the experience. Everyone is encouraged to test their hand and sample the developing delights, and may be as involved or removed from process as they wish. Relax and socialize, sip wine and watch the show, or grab your apron and immerse yourself (not literally, hopefully). All culinary methods employed in the evening will be explained and demonstrated in complete detail. Chef Porter works with your kitchen, but brings with him a full complement of professional tools to use when necessary. Best of all – the menu will be planned to have dishes completed throughout the evening to keep everyone satiated and smiling.
This is surely a unique, memorable and entertaining evening for everyone. You learn useful professional cheffing skills, how to prepare a delightful menu of dishes from the evening all while enjoying an excellent meal in the company of your friends in your own home Email today!
