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We ate at The Reserve in Old Town Scottsdale to celebrate my wife's birthday. It is part of the Café Monarch family. Café Monarch is larger, elegant, and romantic. The Reserve is more intimate with superb food. IMHO Michelin 2 star quality. We judge the dining experience as well worth the time and cost. Café Monarch will be our restaurant for our anniversary. The Reserve will be our restaurant for my wife's birthday.
This was the Fifth Course - Veal Sweetbreads, Apple, Onion, Chestnut.
The Reserve is in an old house on First Avenue in Old Town Scottsdale. This was the original location for Café Monarch which is now just across the street. You enter down a walkway where you can look through the windows at the kitchen.
The newest concept from the team behind Cafe Monarch. Experience the best fine dining in Arizona.
Reserve invites guests to experience a multi-course chef’s tasting menu in an intimate, outdoor setting. Food is expertly selected from all over the world, enhanced by wine paired by one of our advanced sommeliers, to create a memorable dining experience.
Located directly across the street from Café Monarch, Reserve, features the best the valley has to offer. The tasting menu features world cuisine consisting of world-class, premium ingredients, making us one of the best 5 star restaurants in Scottsdale. Sommelier selected wine, craft cocktails, and a full premium bar further enhances the experience. Seating is extremely limited, and reservations are required.
The Reserve 2024
food drink
food18
Multiple rolls of Kokoreç/Kokoretsi roasting on wood fire in Turkey
A meat dish from the region or state Balkans, Asia Minor.
Main ingredients Lamb or goat intestines, offal (sweetbreads, hearts, lungs or kidneys)
Kokoreç or Kokoretsi is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs or kidneys. The intestines of suckling lambs are preferred.
The ingredients are sliced and seasoned with lemon, olive oil, oregano, salt, and pepper. The intestine is cleaned especially thoroughly. The filling meats are threaded onto a long skewer and wrapped with the intestine to hold them together.
Cooking
Kokoretsi is usually roasted on a horizontal skewer over a charcoal, gas, or electrical burner.
A quite different preparation mixes the chopped innards with chopped tomatoes and green peppers, and then cooks them on a large griddle with hot red pepper and oregano added. The cook constantly mixes and chops the mixture using two spatulas. When done, the dish is kept warm aside on the griddle until someone orders a serving.
Serving
The cooked kokoretsi is chopped, sprinkled with oregano, and served on a plate.
Sometimes it is served on a piece of flatbread. Some add tomatoes or spices in it.
It may also (especially in Turkey) be served in half a baguette or in a sandwich bun, plain or garnished, almost always with oregano and red pepper.
In Turkey, common side dishes are pickled peppers or cucumbers.
Whole Wheat Tea Wreath with Cinnamon-Cardamon-Streusel and roasted Hazelnuts - a fine and wholesome winter treat without refined sugar! Over on the blog: www.aspoonfulofphotography.blogspot.de/2014/01/whole-whea...
Three Kings Day in Spain, Mexico, Cuba, Puerto Rico and some other Latin American countries Epiphany day is called El Día de los Reyes (The Day of the Kings). The day when a group of Kings or Magi of the Bible arrived to worship and bring three gifts to the baby Jesus after following a star in the heavens. This day is sometimes known as the Día de los Tres Reyes Magos (The day of the Three Royal Magi) or La Pascua de los Negros (Holy Day of the Blackmen) in Chile, although the latter is rarely heard. In Spanish tradition, on the day of January 6th, three of the Kings: Melchor, Caspar, and Balthazar, representing Europe, Arabia, and Africa, arrived on horse, camel and elephant, bringing respectively gold, frankincense and myrrh to the baby Jesus. In Spain, Argentina, and Uruguay, children (and many adults) polish and leave their shoes ready for the Kings’ presents before they go to bed on 5 January. Sweet wine, nibbles, fruit and milk are left for the Kings and their camels. In Argentina they live water and grass for the camels. In Mexico, it is traditional for children to leave their shoes on the eve of January 6 by the family nativity scene or by their beds. Also a letter with toy requests is left and sometimes the shoes are filled with hay for the camels, so that the Kings will be generous with their gifts. In Puerto Rico, it is traditional for children to fill a box with grass or hay and put it underneath their bed, for the same reasons. In some parts of northern Mexico the shoes are left under the Christmas tree with a letter to the Three Kings. This is analogous to children leaving mince pies or cookies and milk out for Father Christmas in Western Europe. In the afternoon or evening of the same day the ritual of the Rosca de Reyes is shared with family and friends. The Rosca is a type of sweet-bread made with orange blossom water and butter, and decorated with candied fruit. Baked inside is a small doll representing the baby Jesus. The person who finds the doll in his piece of rosca must throw a party on February 2nd, “Candelaria Day,” offering tamales and atole (a hot sweet drink thickened with corn flour) to the guests. In Spain, the bread is known as Roscón; made with the same items, traditionally the roscón was simply a round sweetbread with candied fruit on top, however, recently, different flavoured whipped creams are used as filling. The ‘Jesus’ doll evolved into a small toy similar to a Kinder Surprise it also includes a bean. The person who gets the toy is then crowned king for the day, while the person who finds the bean is responsible for paying for the Roscon.
Santa Monica sunset. California.
Panettone is an Italian type of sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia, the United Kingdom, the United States and Canada.
It has a cupola shape, usually served in wedge shapes, vertically cut.
It is made during a long process that involves curing the dough, which is acidic, similar to sourdough.
The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.
It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.
I haven't located any information regarding Gustav Brünner and Helene Rumke, but hopefully I've translated the text of their wedding menu without too many errors.
Menu zur Hochzeitsfeier des Herrn Gustav Brünner und Fräulein Helene Rumke am Sonnabend, den 11. Mai 1889.
Krebssuppe.
Ochsenfilet, Bratkartoffeln.
Lachs, Butter, und Petersilie.
Spargel, Spinat, Erbsen, Schinken, Ochsenzunge, gebr. Schweser.
Kapaunen, Salat, und Compot.
Eis, Backwerk.
Butter, Käse, Nachtisch.
Ernst Gravenhorst, Hamburg.
Menu for the Wedding of Mr. Gustav Brünner and Miss Helene Rumke on Saturday, May 11, 1889.
Crab Soup.
Fillet of Beef, Fried Potatoes.
Salmon, Butter, and Parsley.
Asparagus, Spinach, Peas, Ham, Ox Tongue, fried Sweetbreads.
Capons, Salad, and Compote.
Ice Cream, Baked Goods.
Butter, Cheese, Dessert.
Ernst Gravenhorst, Hamburg.
Holy Ghost Mission
Beginning in 1879, thousands of Portuguese Catholics immigrated to Maui from the Azores and Madeira Islands for jobs as contract laborers for the sugar plantation. Along with their families, they brought with them their devotion to the Catholic Church, the Holy Ghost, and the traditions surrounding the crown of Queen Elizabeth of Portugal. Completing their contracts, many moved to the Kula area as independent ranchers and farmers.
Father James Beissel arrived in the Makawao Catholic District in 1882, and by 1886, he was managing the district and offering masses in the home of a parishioner in the Kula area. The increasing number of families in the district led him to initiate the building of the mission church that was to become our Holy Ghost Mission. The two acres of land on which it was built were donated by Louis and Randal von Tempsky in Waiakoa, and the building was financed by weekly auctions of cattle by local ranchers.
Father Beissel himself designed the church, whose octagonal design is still unique in Hawaii. His inspiration may have come from either the shape of Queen Elizabeth's crown, the design of Charlemagne's chapel, which he had seen at home in Austria, or similar chapels on the coast of Portugal. Work began in December 1894 with all able men donating their skills and labor, and by the end of 1895 the church was complete, with the exception of a few details, and the first masses were held.
The richly decorated altar and the Portuguese language Stations of the Cross were commissioned by Father Beissel in 1895 and were carved by the famous artisan and master woodcarver, Ferdinand Stuflesser, from Groden, Tirol, Austria. Shipped in nine separate crates around the Cape of Good Hope to Hawaii, the altar and stations were hauled by oxcart from Kahului Harbor to Waiakoa and reassembled by the faithful members of the parish. They are recognized now as examples of museum-quality ecclesiastical art of that time. In January of 1899 Bishop Ropert Gulstan of Honolulu arrived to officiate at the formal dedication the church.
On April 29, 1983, the church was placed on the Hawaii Register of Historical Places, recognizing it as a landmark with significance in Hawaiian history, architecture, and culture, and some time later it was added to the National Register. In 1991, under the leadership of Father Michael Owens, a major restoration of the church and altars was initiated, requiring the closure of the church for about one year. In 1995, the parish was able to celebrate its Centennial year in its resplendent, restored condition. The last payment of the restoration debt of about $1.25 million was celebrated on May 17, 2000 under the leadership of Fr. Tom Heinzel, who served the parish from 1992 to 2006.
Today the church is widely known as a popular tourist attraction and choice for weddings and is still a vibrant working parish noted for its annual Holy Ghost Feast and for its delicious Portuguese sweetbread, baked fresh on the second Sunday of each month.
~copied from www.kulacatholiccommunity.org/history.htm
from Fr. Tony: Note how on the right is the First Station of the Cross, and on the left, is the Last Station of the Cross. They begin and end at the High Altar.
Sweetbreads and Dumplings
Veal sweetbreads with potato gnocchi and a ragout of fennel, tomato, and tarragon.
(Kelly English of Iris in Memphis, Tennessee)
2013 Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 23, 2013)
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My dad got two big boxes filled with japanese snack foods from a Japanese client (i'll probably post a photo of the boxes later, if they look decent), and this was the one that caught my eye first. Probably because of that cute little chick on the front of the packaging :3
Inside it was this sweet, sugary bread shaped a bit like a shoe.. or maybe a chick :b
It was quite good, actually :3 Not the best thing ever, but it was definitely fun wondering what it was and then finally carefully peeling off the packaging to reveal the lump of sweet snack cake inside.
And, yeah, the lighting is awful >< Cause the sun went away and the sky was bleh and yeah T_To I had no artificial light available when I took this (actually, i think I did <_<! i just didn't bother to look for it), so yeah T_To excuse the horrible lighting.
Kokoretsi is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs or kidneys. The intestines of suckling lambs are preferred.
Kokoretsi is generally available in restaurants and tavernas year round in Greece, but for the most part it remains a festival dish ordinarily only prepared at home during Orthodox Easter celebrations when it is traditional for Greek families to spit-roast an entire lamb. It serves as a "meze" or appetizer and helps allay the hunger of the celebrants while the whole lamb roasts.(wikipedia)
The weekend got lost in work and a lunch gathering. I like mine best when it is free and relaxed, just hanging in at home.
So felt like weekending yesterday. (& enjoyed it!)
All inspiration blame goes to her & her & her!
(For making the Brioche, I very roughly followed this recipe. Basically, these are the variations I did from any regular bread recipe: Extra sugar. Extra butter. Kneaded with Egg yolks and milk. A mixture made of molasses/brown-sugar/jaggery + cinnamon + cream + a little yolk drizzled on top. Braided. Best had warm from the oven.)
Lamb
Lamb loin, lamb sweetbreads, apple, and kale.
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(November 11, 2015)
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SNAKE RIVER FARMS' BEEF RIB-EYE
"Ris de Veau", Purple Top Turnips, Sour Apples, French Prune Pudding, Watercress and Sauce Perigourdine
Rib-eye with sweetbreads and all the accompaniment's was outstanding. The menu described rib-eye as beef, although I think it was actually veal.This plate was nicely designed and very-well executed, although I couldn't stop thinking that Per Se menu with Jonathan Benno at the helm was a lot more creative than it is with the current chef. Ironic, isn't it? Chef Benno's own restaurant - "Lincoln", has not yet succeeded, by any measure.
Please enjoy the entire Per Se (Dinner) picture set and consider Overall Impression.
Roasted Sweetbreads
Chestnut, Truffle Vinaigrette.
Jean-Georges
New York, New York
(January 27, 2015)
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IN THE NAME OF TRADITION. In the "Day of the Dead" celebration, when "altars" are built up and placed with offerings (ofrendas) of what the deceased most enjoyed in life; in some cases it goes further than just the sweet bread (pan dulce) or beer, as could be seen in one of these altars at the Hollywood Forever Cemetery event in Los Angeles, Bon appetit! (photo 2 of 3)
EN NOMBRE DE TRADICION. En el "Dia de los Muertos," se erigen altares donde se colocan "ofrendas" de los gustos que los difuntos mas disfrutaron en vida, en algunos casos va mas alla del pan dulce, como se pudo apreciar en uno de los altares en el evento del Cementerio Hollywood Forever en Los Angeles. Buen provecho! (foto 2 de 3)
Pierre Gobert
Marie Louise Élisabeth d'Orléans, Duchess of Berry (duchesse de Berry), (Palace of Versailles, 20 August 1695 – Paris, 21 July 1719) was a member of the House of Orléans and a princesse du sang. After her marriage to her cousin, the duc de Berry, she became a petite-fille de France and assumed the style of Royal Highness.
Marie Louise Élisabeth d'Orléans was born at the Palace of Versailles. She was the eldest of the surviving children of the Duke of Chartres, future Duke of Orléans and Regent of France, and of his wife Françoise-Marie de Bourbon, a legitimised daughter of Louis XIV of France and of his mistress, Madame de Montespan.
Marie Louise Élisabeth grew up at the Palais-Royal, the Orléans residence in Paris, which, at the time of her parents' marriage, had been given by Louis XIV to the Duke and Duchess of Orléans, the parents of the Duke of Chartres, in order to make them give in to the marriage of their son to a royal bastard. She was surrounded by a small court of her own friends. After recovering from a near fatal illness at the age of six, she became close to her father, who had personally nursed her day and night in order to save her life[1], and she would remain his most beloved and favourite daughter until her early death. Her paternal grandmother, Elizabeth Charlotte of the Palatinate, Madame, known since her childhood as Liselotte, wrote in her memoirs that from a very early age, Marie Louise Élisabeth:
... had entirely her own way, so that it is not surprising she should be like a headstrong horse.
Again at the age of 10, Marie Louise Élisabeth, again caught smallpox at Saint-Cloud and her grandmother wrote in her memoirs that Mademoiselle d'Orléans was presumed dead for over six hours. Some time after, she was given the honour of dining with the King (her maternal grandfather), a privilege reserved for the Children and Grandchildren of France. This is said to have increased the level of animosity between the related Orléans and Condé families.
Marie Louise Élisabeth was one of the highest ranking Princesses of the Blood in the country. At the time her marriage was being arranged, her aunt, Louise-Françoise de Bourbon, Duchess of Bourbon, had, according to some sources, set up a rumour that the young Mademoiselle d'Orléans had been having an incestuous relationship with her father.
In September 1715, Marie Louise Élisabeth was later given the Luxembourg Palace as her Parisian residence, where she gave magnificent banquets which would later affect her already brittle health. She and her mother would alternate this idea for some time with her mother who was at the Palais Royal. After closing the gardens of the Luxembourg to the public, she became a very unpopular figure in Paris. Her cousins and rivals, the Condé, would in turn open the gardens of the Hôtel de Condé to the public.
One of the most famous banquets, given in 1718 in honour of her visiting aunt, Élisabeth Charlotte d'Orléans (Duchess Consort of Lorraine), listed 132 hors-d'œuvre, 32 soups, 60 entrées, 130 hot entremets, 60 cold entremets, 72 plats ronds, 82 pigeons, 370 partridges and pheasants and 126 sweetbreads served to the overwhelmed guests. The desserts consisted of 100 baskets of fresh fruit, 94 baskets of dried fruit, 50 dishes of fruits glacés and 106 compotes. The event was considered one of the most lavish receptions of the season.
The Duke and the Duchess of Berry had three children who never reached one month of age.
since the still-birth, in March 1719, of a daughter she had after her secret marriage to Sicaire Antonin Armand Auguste Nicolas d'Aydie, the Chevalier de Rion, her health kept on deteriorating. She lived at Meudon for a while and gave a reception in honour of her father who was angry with her because of her morganatic marriage to Rion. She then retired to La Muette where she died on 21 July 1719 at the age of 23.
During her lifetime, Marie Louise Élisabeth gained a reputation for scandal. In an irony of history, the next duchesse de Berry, Princess Caroline Ferdinande of Bourbon-Two Sicilies, was also known for her scandalous behaviour.
Dall'incontro dello chef Andrea Besana e del fotografo Cristiano Vassalli...
Gamberoni e animelle, salsa agrodolce al miele
Prawn tails, sweetbreads, honey sweet and sour sauce
Mushrooms in Bouillon with Onion and Sweetbreads
- svampe i bouillon med løg og brissel
I asked the Chef if there was anything but mushrooms in the bouillon, his answer was: "Just mushrooms" with a soft smile. That mushroom stock tasted of late summer and coming fall...
At some point during lunch Chef Restoff said that Renee (as in Redzipi - mastermind of NOMA) "has changed it for all of us", and I could see what he meant - nowhere in fine dining natural and wild flavors are articulated more than they are in Denmark. It was a personal discovery for me, both as an eater and as someone who has an ambition to cook on a high level.
I would like to thank www.verygoodfood.dk for suggesting this wonderful restaurant. Please take a look at the entire Søllerød Kro Picture Set.
Veal Sweetbreads
Roasted in brown butter, celery root, wild mushrooms, trotter ragout.
auburn
Los Angeles, California
(January 27, 2020)
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Oyster and sweetbreads, kale and soharma
Quique Dacosta
Menu Fronteras
Urbanización El Poblet, Calle Rascassa, 1, 03700 Dénia, Alicante, Spain
en.quiquedacosta.es
Sweetbreads
Pan-fried with capers and cornichons; glazed with melted leeks.
(William Bradley; Addison at the Grand Del Mar)
Rarities Dinner
Gourmetfest 2018
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 16, 2018)
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Sweetbread
Artichoke, mushroom, aceto balsamico. (28€)
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
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