Category: Food & Wine

Tonight’s meal was fish and chips with the fish being cod and battered in Chef Bill’s special covering. The chips were of two types — the traditional and delicious fried potato circlets, and plotskis which are a grated potato pancake and, in this case, covered with shredded, melted cheddar cheese.

The meal began with cantaloupe gazpacho. The wine was a simple Pinot gris.

Tonight’s meal by Chef Bill Sr. was grilled chicken and shrimp with  sides of grilled green and yellow bell peppers, cucumbers and tomatoes, and baked fresh carrots. All had been marinated  in a teriyaki-honey sauce.

The starch was homemade knishes provided by a neighbor. Thank you, Mrs. Ziv, they were delicious.

In lieu of dessert was a tray of blue Gouda acquired by Chef Bill as a Father’s Day present –thank you Robert– that was partaken with the Muscat de Patras, the sweet Grecian wine that had been sipped throughout the evening.

Tonight’s meal by Chef and Mrs. Chef Bill was grilled lamb chops served with a sweet and sour mint sauce with sides of lemon-buttered crowns of broccoli and dirty rice and a starter course of vichyssoise.

Chef Bill grilled the chops and made the vichyssoise. Mrs. Chef Bill handled the sauce — with the mint coming straight from the garden, the broccoli (thanks Nikki) and rice.

Tonight’s meal by Chef Bill Sr was a lamb bone soup with lentils preceded by an antipasto of cold meat and Swedish farmer’s cheese.

Dessert was a delicious strawberry rhubarb pie by Mrs. Chef Bill.

The beverage was simple iced tea.

The lamb bone soup recipe is actually a legendary one. To get it, along with a story go here.

Today’s meal by Chef Bill was a Memorial Day barbecue featuring marinated chicken breast and bratwurst, the latter of which was served on a Lusitania roll and smothered in grilled green peppers and onions.

The side was crispy grilled potato skins and the wine was a homemade Valpolicella — thank you Joan at Wine and Beer Emporium out on Route 202.

Dessert was a strawberry rhubarb pie by Mrs. Chef Bill.

Today’s meal by Chef Bill was a simple Sunday brunch of shrimp scampi and a fresh garden salad.

The wine was a delicious 2012 Sauvignon Blanc from the De Martino Estate in Maipo Valley, Chile.

Tonight’s meal by Chef Bill Sr. was a mini-Easter feast to celebrate Pentecost and featured savory grilled lamb, kielbasa, pierogies and hrudka also known as Easter cheese.

Dessert was homemade chocolate chip cookies by Mrs. Chef Bill.

The wine was a homemade Merlot.

Tonight’s meal by Chef Bill Sr. was salmon grilled with orange slices and rice pilaf. The dessert was chocolate pudding by Mrs. Chef Bill Sr. made with half and half.

The wine was an Argentinian torrontes.

Delicious.

Tonight’s Mother’s Day meal by Chef Bill Sr. was a surf and turf with  scalloped potatoes, and a delicious salad of fresh blueberries, strawberries, and kiwi topped with a honey and cottage cheese sauce.

The dessert was cannoli with a homemade filling.

The wine was a Valdelosfrailes Rose

Chef Bill turned 84 yesterday so he didn’t chef but rather was taken to Tavola’s at the Springfield Country Club where he ordered the seafood combination platter and a margarita. The coffee and dessert – a delicious blueberry pie made by Mrs. Chef Bill — was served at home.

Tonight, however, he was back on the job where he cooked up a delicious skewerless shish kabob featuring lamb, beef (an old London broil), along with mushrooms, green and red peppers and cherry tomatoes. Some chicken drumsticks and basa fish were thrown in just to make the meal a feast.

Dessert was an Italian rum cake provided by some nice neighbors.

The wine was a syrah from Columbia Winery.

Everything was perfect.