Dining out is always a treat…more so when it’s your birthday and someone recognizes you and offers the opportunity to eat someplace new and special.

Well last April 2007, I was in New York City… at the end of month and a good friend graciously offered to take me out for my birthday dinner. And New York is filled with so many special options for wonderful dining …at all levels, so I was intrigued as to what the possibilities could be.

If you are a reader of this blog, then I am sure you appreciate great food, but I also appreciate it when someone knows how to uncover great food at a great price.

Well the selected restaurant for my birthday was in the Village…called L’Ecole…a working/teaching restaurant where students who are close to graduating, hone their culinary skill with actual working experience.

I had often wondered about this type of dining experience, as Le Cordon Bleu has a cooking school in Summerlin /Las Vegas near to where I live and has a similar restaurant concept.

To add to the excitement though, we biked through the streets of lower Manhattan to the restaurant location, no mean feet as a year prior to this I had a small biking accident in Manhattan, where to avoid impact with a moving car, the choice was to impact a rather solid barrier next to the road.  I survived, but the thought of that incident was never far from the back of my mind as I rode on that mild spring evening through the streets to dinner.

After arriving in the heart of the Village and padlocking the bikes outside the restaurant and removing the seats, a ritual if you want to guarantee a whole bike when you head home, we entered.

The décor was moderne, simple and straight forward…with one seating area in each of the windows on the one side that sort of put the diners “on display.” And of course that is exactly where we ended up.

“The seasonal menu changes every six weeks, as classes advance to the next level, and are designed to ensure that students use the core techniques they've learned at The French Culinary Institute. The cuisine is contemporary French, rooted in the basics and spiced with other ethnic influences,” as described by promotional material from the restaurant of the French Culinary Institute.

The food was a prix fixe, four course event...wonderfully prepared and presented. The wine was a tasty match…..a French Bordeaux, and very reasonable priced. The intent of the cooking school is to provide experience for the chefs in training…and the prices are kept lower than one would normally expect for the quality of the food and service.

In addition to the wonderful dining experience, one of the highlights was outside, a flow of open air tour busses turned the corner at the restaurant location and people were peering in as part of their tour, so after my second glass of wine, I decided to play along.

Raising my left arm rather stiffly I ever so gently commenced a wave to the tourists. This brought an immediate response with video and digital cameras flashing from outside atop the red tour bus. It added to the night’s amusement and obviously provided me with a fun memory.

Note to audience though…when dining with someone on your birthday…and no mention is made of candles…Do Not Be Shy….ask the waiter.  I did the year prior and received a lecture about how I over managed the event. Well the second year I sat back and it wasn’t until after dessert the host realized that he had forgotten to ask for the candles! As the French are fond of “c’est la vie!”

So if you have the opportunity try L’Ecole ! (462 Broadway, New York, NY 10013 phone: (212) 219-3300 )

Or if you are one of the many legions who visit Las Vegas, consider Café Bleu, the onsite restaurant of the famed Le Cordon Bleu College of Culinary Arts branch in Las Vegas.

I moved to Las Vegas in 2003 and it was only a year later the school opened. Students here spend six weeks working in Café’ Bleu at various positions and while catering to the local community, offers an opportunity for visitors from out of town too.

Being away from the strip area, situated in Summerlin area of Las Vegas, tourists in the know can snag a reservation and enjoy a unique venue at an affordable price.

Café Bleu

1451 Center Crossing Rd.

Las Vegas NV 89144

888-551-8222

Be creative for your birthday sometime and check out a culinary school restaurant in your area. I doubt you’ll be disappointed and you’ll be helping new chefs launch their career and be creating memories of your own.

Mark Stine

At the end of the 15-month curriculum, students are required to spend six weeks working in the restaurant, putting their newly acquired culinary skills training to the test while having an opportunity to gain hands-on experience.

Students can take turns preparing the food, waiting tables, and running the restaurant and spend time at all five stations: hot line, pantry, pastry, prep, and dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on Ame dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on American, French, and Italian cuisines.

Patrons are even encouraged to get kitchen-side s fine-dining restaurant, run and staffed by students.

At the end of the 15-month curriculum, students are required to spend six weeks working in the restaurant, putting their newly acquired culinary skills training to the test while having an opportunity to gain hands-on experience.

Students can take turns preparing the food, waiting tables, and running the restaurant and spend time at all five stations: hot line, pantry, pastry, prep, and dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on American, French, and Italian cuisines.

Spring came to Tuscany and to Casa Bellavista right on schedule this year.  Guido and I have spent much time preparing the garden, the fruit and olive grove and the flowers so that they will be beautiful for our guests.  Springtime is a lovely time of year in Tuscany.

Last week I had six very nice Venezuelan guests.  They were very interested in Italian art and they were also very curious about Italian food.  They asked, one day, if I would prepare dinner for them and they expressly asked for a pasta dish.

Of course, Italy is especially famous for its pasta.  Having already prepared a typical local pasta dish with ragu sauce, I wondered… “What will I make for them now?”  As is my custom in these cases, I go to market and look for the seasonal vegetables that are there.  I do not like to cook things that are not in season, otherwise how can one really taste the flavors each season has to offer.

And so, the day of the dinner, after having prepared breakfast for my children Carolina and Filippo and having seen them leave on the minibus which takes them to school and having fed my guests breakfast, I went to market.

When I saw the stalls full of asparagus, I had no further doubts and said to myself, “tonight I will cook the asparagus!”

Well, I bought so many of them (because I adore them with eggs and a little parmigiano on top…you should try it, it is very good).  When I got back to Casa Bellavista, I prepared the sauce for the pasts which you will find below.

Fortunately, everybody liked my pasta so much that they had a second serving.  I have attached the recipe for you so you can now try it and tell me if you like this pasta dish.

Ciao,
Simonetta
www.casabellavista.it

TRENETTE CON ASPARAGI E PISELLI

CASA BELLAVISTA B&B

Ingredients:

· 400 grams of trenette or tagliatelle
· 500 grams of asparagus
· 300 grams of peas
· 1 onion
· salt and pepper
· Rind of lemon
· Parmasian cheese
· extra virgin olive oil

Directions:

Cut the asparagus in to pieces about one inch long.  Boil the lower parts of the asparagus in salted water.  When they are tender, remove them from the water.  In the same water boil the other parts of the asparagus for a few minutes.

Mince the onion finely and brown in a pot with a little oil.  Add the lower parts of the asparagus and after a few minutes whisk them adding a little of the cooking water and the peas, cooking them until finished.  Salt and pepper and add the grated rind of the lemon and the points of the asparagus.

In the meanwhile boil the trenette or tagliatelle in the water used to cook the asparagus.   When cooked, drain, combine with the sauce, season and add the Parmesan.

We're all so busy. Sometimes I ask myself - busy doing what? Are we really focusing on the important things in life like our relationships? Events like Mother's Day and Father's Day give us a chance to pause and think about what's important - family, friends & loved ones.

Taking Mom out for a meal is tradition - especially brunch; after church perhaps. But that's not always possible if we live in one region and Mom lives in another. That's where GourmetStation comes in. We can do the next best thing to taking Mom out for brunch - we can send brunch to Mom.

For all the times she cooked for us....this year our Mother's Day brunch is focusing on a region where family is top priority - Italy....A Taste of Tuscany Mother's Day Brunch For Two delivered anywhere. All Mom has to do is heat and serve - a process taking no more than 30 minutes or so. The Mother's Day brunch menu is exquisite...one she will truly enjoy.

Mother's Day Brunch - A Taste of Tuscany Brunch For Two

Appetizers: Kalamata Tarts & Sundried Tomato in Phyllo Pastry

Entree 1: Chicken Saltimboca with Tuscan Veggies

Entree 2: Baked Salmon with Alfredo Sauce

Dessert: Chocolate Biscotti Cheesecake

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My first experience with truffles was at a fancy department store when I was much younger. I remember passing the candy counter filled with bite-sized morsels that were as elegant as an Imperial Faberge Easter egg. I also remember thinking the truffles were a bit pricey compared to the size….a couple of good bites at best. But after I enjoyed one, well, I haven’t been the same since. The flavor intensity was like nothing I had ever tasted.

A few months ago GourmetStation was contacted by French Kiss Desserts. The people at French Kiss saw a possible marriage between their line up of exquisite truffles and GourmetStation dinner gifts. After sampling their truffles not only did GourmetStation agree about the marriage, but saw the potential to sell French Kiss truffles on the GourmetStation website. And so the story goes.

Now you can buy 3 & 4 course dinner gifts, soup gifts, dessert gifts AND truffle gifts from GourmetStation. My suggestion? Without hesitation the sampler packet. Each truffle gift contains between 60 and 66 truffles and with the sampler packet your gift recipient (or you if you treat yourself) will receive six varieties. Razz Mojito – raspberry & mint, Tropical Splash – coconut & lime, Beurre de Noisette – hazelnut, Peanut Eclipse – creamy peanut butter, Cherry Caramel – cherry caramel, Dulce De Leche – Argentinean Dulce de Leche.

There are several different methods of making truffles – American, European & Swiss. Fred Quenzer at French Kiss tells us they have their own special process with each truffle being hand dipped and made from only natural ingredients - no preservatives. I could write all day about this new dessert gift, but the best way for you to get my message is to try a sampler packet for yourself. And don’t forget to share!

Are you a hopeless romantic? Do you love poetry? Would you like to express your emotions in poetry to someone special but don't have the writing talent? Well, I have a website for you. A Gift of Poetry. The next time you are preparing to celebrate a special occasion - like an anniversary, or a birthday - or just because, consider A Gift of Poetry.

The poems are personalized to each individual and their situation. As an example, this web page describes how a woman on her 1st wedding anniversary expressed love for her husband. As you can see, the profile of the individual was taken into account with real life examples of how the relationship had enriched each other's lives. The end result - My Lifetime Lover.

I can see other applications as well. In trouble with your significant other and need a little humor to break the ice? Consider a gift of apology along with a personalized poem from A Gift of Poetry. Let your imagination go. You may not be Edgar Allen Poe, but A Gift of Poetry is the next best thing!