Did you just double dip that fondue fork?

Nothing can ruin a dining experience more than eating with someone who doesn’t have good table manners. Elbows on the table, not waiting for others to be served, not placing a napkin in your lap or putting it in your chair if you get up during the meal, are all norms we have become accustomed to. Hell, if you’re uncertain how to eat at a proper table setting, all you need to do is watch Titanic. Even Leo learned you just start on the outside and work your way in.

Meat, chicken and shrimp waiting to get dunked

Well, I have a confession. My manners were recently challenged during an evening of fondue at The Melting Pot and I believe I committed more than one major fondue faux paus. Read on, and learn how to not make the same mistakes.

Fondue is a Swiss communal dish at a table in an earthenware pot over a small burner. Using long-stemmed forks, with different colored ends, eaters dip bits of bread, fruit, vegetables, meat and seafood into the molten sauce or cheese mix.

It's cold outside so that means it's time for a full-bodied glass of Mirassou, Pinor Noir

Originally popular in the U.S. in the 1960s and 70s, it’s making its way back into the mainstream. But before you start sticking your fork in a community pot of deliciousness, be sure you know the rules.

• Do not let your tongue or lips touch the dipping fork. When participating, use a dinner fork to remove the food and put on your plate.
  

• Don’t double dip. It goes without saying, don’t take a bite and put it back in the pot. If you do this, someone should go George Costanza on your ass.

• Don’t dip with your fingers, unless you want to get burned. The cheese and broth are both boiling hot, so this would not only be rude but also idiotic.

• If you loose your food in the pot, don’t fret. Your server or host/hostess should give you a search and rescue ladle. However, there are repercussions if this happens (see below).

• When cooking your meat or seafood fondue, don’t steal a dining partners stick. Even the most gregarious hungry girl needs to learn patience and wait her turn.

Fondue, a great way to bond with friends

In true Swiss tradition, if a nugget of bread is lost in the cheese by a man he buys a bottle of wine and if such a thing happens to befall a woman she kisses the man at her left.

I think someone owes me a bottle of wine.

Mad Men Me

Everyone loves a good theme party so when I decided it was time to officially Christen my new and temporary digs back in my hometown of Western New York, dressing ala Mad Men came to mind. Those on the invite list also had fun gathering old time wares and attitudes for a night of appropriate behavior, for the early 60s that is.

Pay attention to the details, rhinestones and pearls

Mad Men on AMC is now post the JFK assassination and headed into the throws of the Vietnam War. It was common for the Drapers and Roger Sterling’s at the time to smoke a Lucky Strike and down a Moscow Mule. Therefore, if you are going to have a Mad Men party, be sure the bar is stacked and ashtrays are abound.

Sterling, Cooper, Draper and Price

Conveniently, the styles of the early ‘60s are coming back into fashion so finding a dress, gloves and art deco costume jewelry, is easy to do. Still, thrift stores and vintage shops are the way to go. Additionally, ladies should not be too timid to beehive the hair or wear red nails and lips.

The perfect 1960s couple

Guys, fedoras are great and you can wear a skinny tie with pants and a jacket; or be one of Peggy Olson’s flacks and don the sweater vest and button down. Just make sure the pants are a little tight and on the short side.

Planning the menu is probably the most involved. From deviled eggs to pork (since not many people like lamb) kabobs, your guests will need to eat with the strong cocktails being served. It is most important the food is retro. I even turned my shrimp cocktail sauce into a Bloody Mary sauce.

Taking a break from secretarial duties and waiting on the men

Betty Draper Francis wouldn't skimp on the details and neither should you. Make sure you have party favors for your guests to take. I made up little candy bags with retro treats, such as Blackjack, Beemans and Clove stick gum.

Martinis and other stiff drinks

Don't hold back on the party games either, Operation, a stack of cards and even Tarot cards can be fun. The decor should also be from the past, dig out the old manual typewriter and put paper in it to record highlights and quotes from the evening. A rotary dial phone and old LPs are also must haves for a night of 'Mad' fun.

Oh Canada

Was something lost in translation or am I too old fashioned? Being a daughter of the Feminist Revolution, women my age often forget that time and biology (and every matchmaker or television therapist) proves to us over and over again, men are the hunters/the gathers and women must surrender to the bountiful harvest that only they can provide.

I recently engaged in conversation with a dashing, educated and successful Canadian man. He actually resembled my fictional dream man, Marc Darcy, European suit and all. The ink in my Bridget Jones’ diary dried up however, when I was hesitant to cross the border into Canada to meet him for coffee at a museum, yes, my little creative, artistic heart and over caffeinated self was excited to make the journey; which in fairness was half-way between us. However, that little voice in the back of my head was ever present. Traveling across any border nowadays is stressful on any seasoned globetrotter and having to answer those probing questions from border security would only give me more pause. “Why are you crossing into Ontario today . . . to meet a first date?”

After expressing my hesitation and providing other locations to meet for an equally satisfying cup of Joe, I was shocked when my northern beau said he would feel more comfortable in Canada. Well, it didn’t even warrant a response. I ceased communication. Was he not worried about my comfort? Then my imagination took over, could he not cross into the U.S.? Does he not have a passport?

Usually, these scenarios have a reasonable explanation. I studied Interpersonal Communication with some of the brightest minds in sociology and communication at New York University. During my Master’s program there, my colleagues and I were referred to as scholars. At 23 years old, I shooed away such a title. Though, as time went on, I eventually became an academic myself, and I now often refer to the theory of human nature; but also remember what my teachers taught me, “Rules cannot be proven scientific when it comes to humans interacting with one another.”

This thought process, combined with conversations with a happily married girlfriend who did the online dating thing says, “Whenever I made the initiative it was always bad – they never wanted to put any effort into dating.”

My experience, studies and cocktails in the field, can only lead me to believe that I saved time, a trip and a potential international situation.

Practice for Turkey Day

Using the same stuffing from the Apple Crusted Pork recipe, I had a small, whole chicken just begging to be stuffed and roasted. But in addition to what was already being stored in a Pyrex glass bowl in the fridge, I added chopped organic celery and fresh chives.

While reinventing the stuffing, the small, whole chicken was marinating in a mixture of Old Bay seasoning, Filippo Berio olive oil, salt and pepper in a round blue roaster. Pre-heat the oven at 400 degrees.

Remove the innards, stuff the chicken and put the legs under the body.

Before placing the chicken in the over, put any extra breading on top of the bird, throw in any extra chives, chopped potatoes and fresh sage.

Cook for 1 hour and 40 minutes.

While the whole chicken is roasting, don’t forget about any canine members of the family. After boiling a small pot of water, place the innards in the bubbling water for 20 minutes. Drain and cool. For an extra treat, add a fried yolk and top with parsley.

A full and happy pet

Getting back to the human eaters, as soon as the bird is out of the oven, remove the stuffing right away. Upon removing the lid, smell the Autumn aromas of apples, fresh vegetables and seasonings. Cut and serve.

Leftovers make delicious chicken sandwiches

Jewel of WNY is for dinner

It’s harvest and storage time for raspberries in Niagara County, but don’t put these tasty bites of nature away so soon! Besides using them in morning cereal, on top of ice cream or to bake with in desserts, these tiny sweet treats can be made into a delicious marinade for steak, yes steak.

If you want to pick your own raspberries, ask City Girl Country where to find a nearby farm.

Raspberry Almond Steak
½ cup fresh raspberries
Sirloin boneless steak
¼ cup sliced almonds
Salt
Pepper
Filippo Berio Olive Oil

Some of the hardware and main ingredients

Marinate the steak in a bowl with the olive oil, salt and pepper
Combine the almonds and raspberries in a mini-chop. Puree for a few seconds (until smooth with a little crunch)

Raspberries . . . yum!

Sprinkle with salt to bring out the sweet taste
Meanwhile, heat some olive oil in a small skillet on medium heat
Coat the steak with the raspberry/almond mixture
Grill the steak to your liking. When you are ready to flip to the other side, make sure to coat the bottom with the remaining mixture, straight from the mini-chop

Enjoy the fresh, roasted raspberry smell –
an amazing mid-autumn aroma!

Garnish with a few sprigs of fresh basil and raspberries

Voila!

Over the river and through the woods

Just past the New York State border into Massachusetts, The Red Lion Inn has welcomed travelers to the Berkshires since 1773, during the Boston Tea Party. A charter member of Historic Hotels of America and member of the New England Innkeeper and Resorts Association, and Original Historic Inns of New England, this 108- room inn lives up to its accolades. Berkshire County’s first convention of colonists expressing dissatisfaction with Britain’s policies of taxation without representation was held at the Inn just a year later. Other meetings to rebel against Britain also took place here.

Sitting in the downstairs pub and restaurant, the Lion’s Den, you can almost see these thoughtful men, brimming with insights and American ideals. The bar upstairs is also equally inviting and true to its historical significance, with a roaring fire just off to the side in the lobby. Staying at the Inn during the right season is also important, because you cannot stay or visit The Red Lion Inn without having a cocktail on it’s large, wraparound porch. Rock in a chair, cozy-up on a wicker lounge and take in the picturesque town of Stockbridge, Mass.

Once a pit stop for stagecoaches, tavern and Inn, for passers-by along the Albany, NY – Boston route, The Red Lion Inn quickly became popular and the center of village life where townspeople would gather.

In 1893 the Inn’s operation was taken over by Mr. Plumb's nephew Allen T. Treadway, aided by his assistant James H. Punderson, whose daughter Molly later became the third wife of famed illustrator Norman Rockwell.

A handwritten thank you note and fresh flowers are a nice touch. Treats from Klara's Gourmet Cookies (klarasgourmetcookies.com) is also a welcome for a hungry traveler

By mid-century, Stockbridge was discovered by wealthy families who came to escape the hustle-bustle and grit of city life. They built their weekend and summer homes, and with easier travel, Stockbridge was no longer a secret.

I could have done without the old baby portrait

above the bed - creepy!

Traveling alone, I was a little timid checking into the historic inn, for although I’m not too superstitious, I heard about the ghost stories coming out of rooms 301 and 312. Supposedly a friendly ghost likes to play pranks by touching guests and opening doors, but I needed a good nights sleep to face driving in the Nor’easter the next day. I was relieved and perplexed when my room was in one of the neighboring buildings that are converted guesthouses.

A great space to write, read and reflect

In a former private residence, across from a quaint, stone church, I had a two-room suite complete with a large bathroom that contained a claw-foot bathtub. After turn down service, don't expect a chocolate on your pillow. Instead, the staff at The Red Lion Inn leaves bedtime stories at your bedside.

The Red Lion Inn does a great job with authenticity

One of my favorite Western Massachusetts towns is just north of Stockbridge. Started as a literary colony, Lenox, Mass. is now a bustling foodie town. One of the challenges of living in the Berkshires is a limited nightlife; even going to dinner at 8 pm can be a problem, but during this recent fall trip a friend and I stumbled upon Nudel (37 Church Street). This seasonally inspired restaurant was packed and worth the wait.

Dinning on Turnip and Arugula Soup (turnip latka and herbed goat cheese) with a side of Sourdough Toasts with olive oil was enough for a meal. Although the New York Riesling is probably more appropriate for warmer months, it was refreshing after a long day.

Take a bite out of the Delicious New York State apple

Columbus Day weekend brings with it the height of apple picking season. If you are in Upstate New York, especially Western, your buckets are probably runneth over with Delicious, McIntosh and Cortlands. So what to do with all of those apples? Here are two recipes to try after a day of apple picking. Perfect for an indoor picnic on a chilly autumn night.

Apple Crusted Pork

1 boneless pork chop
3 slices, ground whole wheat bread
2 inches fennel fronds
½ coarsely chopped onion
1 coarsely chopped tart apple
2 sprigs fresh sage
1 Tbsp. ground thyme
2 tsp. brown kosher sea salt
Ground black pepper
2 Tbsp. extra virgin olive oil
1 farm fresh egg
½ lemon

1. In a mini-chop, ground the 3 slices of whole wheat bread. Put in a separate glass bowl. Combine fennel fronds, onion, apple, sage, thyme, 1 tsp. sea salt, and ground black pepper, to taste, in the same food processor until finely chopped. Mix with the bread and season with freshly ground pepper.


2. In a small-size skillet, heat olive oil over medium heat.
3. In a glass bowl, whisk the egg and marinate the pork chop.
4. Coat the pork chop with the mini-chop mixture.
5. Brown the pork chop on both sides, until it’s no longer pink in the middle, in the skillet, about 10 minutes on each side.
6. Squeeze fresh lemon juice over the top.

Still have apples? Splurge on dessert!

Apple Crumb

Heat oven to 350 degrees
Spread in 8-inch square pan: 4 cups sliced apples
Sprinkle with mixture of:
¼ cup water
1 tsp cinnamon
½ tsp salt
Work together until crumbly using pastry blender:
1 cup sugar
¾ cup sifted Gold Medal Flour
1/3 cup soft butter
Spread crumb mixture over apples
Bake uncovered about 40 minutes
Serve warm with rick milk
6 servings

Apple anecdotes

Small local apple producers tend to use fewer pesticides, especially when apples are in season.

Eating the peel of an apple is healthier for you. It contains 2/3 of the fiber and loads of welcome antioxidants.

Coco Chanel wasn’t a simple girl

And neither am I

As yet another wedding season comes to a close (at least for my own personal calendar) I successfully absorbed and dealt with the awkward questions about my single-status. Seeming to always have a date, boyfriend or “roommate” in my twenties, I suppose it was just assume that marriage would be on the horizon.

Dates today often ask me, “Why have you never been married?” I usually pause and tactfully respond with something like, “I’ve had a few long-term relationships.” But sometimes I would really like to respond with the truth, “I’ve been asked twice and turned them down?” Or “I wasted some months in my early thirties with someone totally unmarriable?” Perhaps these latter responses would make me seem like a bitch, control freak or high maintenance so I refrain.

At the start of this season’s Grey’s Anatomy, the fictional character Dr. Christina Yang is recovering from post-traumatic stress disorder (PTSD) and accepts a marriage proposal. Unlike her true character, she is entranced by the “simple” girls, grinning from ear-to-ear in their cookie cutter wedding gowns, showcased throughout the pages of supermarket bridal magazines. “I think you're either born simple or you’re not. I want to be the person who gets happy over finding the perfect dress.” she said.

Wouldn’t it be easy to have such a simplistic idea fill you with all the answers, happiness and goals fulfilled, even if for just a small amount of time?

Looking at some leading significant and single women, they were anything but simple. Coco Chanel changed fashion forever with an innovative and proud demeanor, ahead of her time. Oprah Winfrey never married and changed the way we view media. Former U.S. Secretary of State Condoleezza Rice is a professor, politician, diplomat and author. No matter what your political views are, there is no denying her credentials are impressive. Actress Cameron Diaz is gorgeous and never been married. Of course she has her critics because sadly, sometimes women are just jealous. Don’t forget Janis Joplin, a rocker ahead of her time with men answering to her when she was just in her mid-twenties.

All of these women could all be described as analytical, innovative and ambitious. So why is marriage still such institution that needs so much emphasis in 2010, especially when not everyone can legally marry in all U.S. states?

In my twenties, I never thought I’d get married. I guess I was correct. Growing up in Western New York, people get married very young and it’s not the norm to be highly educated, well traveled, sane, successful, normal and single; and for some reason this scrutiny is highlighted if you’re a woman.

Wanting to achieve a high level of education, move to New York City and travel the World, these goals squeezed out potential suitors in my own personal life. Is marriage still held to a higher regard because it’s just been considered the norm? What about a celebration for those choosing to follow their goals beyond graduations?

If you’re a single guy in or from WNY or comparable areas and get similar questions, please, write in!

Stay tuned next week for how to picnic in the chilly months!

Dance the summer away

A couple swings to the music at a Buffalo and Erie County Historical Society event
on the Portico at the Buffalo Museum of History

As we say goodbye to summer today,
how did you celebrate the warmest months on record?

Easy peasy lunch for a group

Putting on a party for friends is one thing, but for family, it’s another. Having parents and grandparents nearby, can be a blessing and a curse. Thankfully, I was given a little bit of time before having the token house warming, or in this case, “just a lunch so your grandparents can see your apartment.”

Knowing my grandparents and I, both like to eat light and prefer Mediterranean food, planning the menu was not a problem, not like choosing between the background music. Hard rock alternative or solid gold oldies?

An olive oil tasting set saved this lunch

Having a carafe of olive oil with fresh basil, salt and pepper, is a good staple to build the rest of a grazing lunch around. I also always use Carr crackers to entertain. They are perfect for cheese, humus and pesto. Spruce up any boring platters with fresh flowers from the garden. Parsley can also be added to tops of dips.

Smoked salmon with lemon also work well on brown breads

A late summer Mediterranean wouldn’t be complete with a chilled bottle of white wine. This Jacob’s Creek Riesling went great with the prosciutto and salami finger sandwiches on pumpernickel.

Voila!

WNY using its noodle: The latest food craze hits the left side of New York

There’s nothing slippery about it. A noodle bar is one of the latest and hippest dining trends. From Manhattan to LA, foodies are noshing at these Asian haunts. The noodle bar craze finally arrived in Western New York this summer. Seneca Niagara Casino & Hotel unveiled its newest restaurant, The Noodle Bar at Koi.

The Noodle Bar at Koi restaurant offers a quick, healthy, savory, and affordable dish and a new alternative for lunch or a late-night snack. Everything is fresh, authentic from China, and made to order – and the experience between chefs and diners is interactive.

A part of this friendly and attentive staff is Executive Chef Gary McHale, a self-taught chef who has absorbed the technique of preparing innovative dishes throughout the world. His creativity can be seen in his sushi rolls, from decorative sushi to rolls with sausage, this chef does not disappoint.

The comfortable, modern environment is welcoming with plush booths, warm colors and an open kitchen. Watch master chefs prepare items such as noodle and rice dishes, congee (porridge), and dim sum (dumplings) in front of guests.

A first class dining experience at Koi

I recommend a bowl of petite noodles in chicken broth, with steamed juice dumplings of pork and crab meat. The carbs in this dish may be a small portion, but they are plentiful. There’s no delicacy in eating this dish. Served in a ceramic bowl with a spoon, do not be afraid to cut these meaty treats with a knife.

A bowl of steaming noodles at the Koi bar

Be sure to wash down this piping hot dish with a glass of Pennyworth or Coconut juice (both $3.50 per glass). Both herbal drinks, the latter is blended on ice, and is a clear drink of young coconut. So sweet yet refreshing, you’ll be asking for a cup to go.

Pennyworth - - worth every cent

Forget the slots and crap tables, The Noodle Bar at Koi hits the jackpot.

Seneca Niagara Casino & Hotel – The Noodle Bar at Koi Restaurant
310 4th St., Niagara Falls, NY 14303 (near hotel entrance doors)

What’s your dosha, baby?

Dosha. It’s something not discussed commonly but it’s the new millenium’s answer to the seventies, “What’s your sign?”

Waterfronts are a great place to meditate and do yoga (and garden)

Traveling almost 30,000 miles last year, I came upon some very interesting people. During this tenure of plane hopping, I frequented what could be called, the most crunchy granola places in the U.S. While the constant locations changes were stressful, these laidback folks were a welcome relief. It was during these visits did I learn about doshas.

This gnome is a homebody

A dosha is the Ayurveda, a 5,000-year old Indian “Science of Life,” and the art of living in harmony with nature. This dosha, is your mind and body type. There are three, and mine is vata.

Vata’s are always moving, unlimited or unbounded and rough. Delicate skin and voluminous hair are two unfortunate vata qualities. They are quick and lively in thought, speech and action, and make friends easily. There is an element of airiness to their step, a quality of lightness in their laughter. Change is usually their second name. Creativity and enthusiasm are hallmarks of balanced Vata.

With full sunlight, tomatoes can grow well in a container

A good place to spend a lot of said energy is in the garden. This summer I have been tending to a four square-feet of land near Lake Ontario in Western New York, as well as develop a container garden of my own.

A happy family of peppermint, spearmint and mint

Tomatoes, corn (non-container) beets, watermelon, pumpkins and herbs abound this August! Do you have a gardening question? Are curious about your dosha? Post a comment below.

Back to school

I write with a pencil, ever since high school AP English. My teacher edited papers with a pencil, to be less abrasive, and I picked up on it (and when I became an editor and then college instructor, I learned it’s easier to make change suggestions).

At this time of year, the crisp morning air makes me want to go out and buy a batch of fresh pencils. Thoughts of school, a chance for new beginnings at the end of the calendar year, is something I miss – it just isn’t the same being in front of the classroom.

School shopping for me was a little different while in school. If anyone went to high school in New York State, you know about the required majors for a Regent’s diploma. Somehow, at the end of junior high, I was placed in an advanced art class. So, in my batch of pencils, paint brushes and spatulas were thrown in.

Many believe genetics play a huge part in our capability to be creative. I think this may be true, as I never aimed to be a painter, yet I come from a family of artists. One of my aunts, Aunt Linda, is embarking on a venture to learn how the old masters, such as Rembrandt, painted. This fall she will be studying this style at the Angel Academy of Art in Florence, Italy.

These methods are time consuming, but produced luminous, deeply beautiful paintings. Currently, there is a renaissance (no pun intended) going on in the art world. There is a very select group of artists that are exploring the methods of the old masters, including my aunt.

A sketch from photo to paper, in pencil

“As the name suggests, these artists shun the modern style in favor of these time-tested methods. If done well, the work is really beautiful,” she said. “I am very disappointed in my work because I did not get to finish it. So for now, I have put it aside and will pick it up again when I return from Italy.”

Visitors admire a portrait painted from an old photograph

After a recent visit to her studio in Western New York, I begged to differ. There I was able to see some pieces she was working on. One of my great uncle who passed away and another of my great-grandmother, as a young woman; I would say it’s already a masterpiece. Aunt Linda plans to work on it when she returns.

'Tis the season

I love eating local. There’s nothing like going to the backyard garden and picking tonight’s super. Unfortunately, my garden is in containers and on a second floor patio; however, I do have generous parents with a large garden in their vast backyard.

Melons should almost be ready to pick if not already ripe!

Tomato plants are just starting to ripen, and with the watermelon that is also in season, combining these fruits (yes, I said it, fruits) a bowl of light, flavorful, healthiness awaits you.

Personally, I like the smaller watermelons, not only are they easier to carry as you’re schlepping up the stairs from a weekend in the country, but they stay ripe and fresh a little longer.

Ingredients

Take two whole slices of watermelon

Half of any size and any type tomato

One slice of prosciutto (I recommend any brand you can get from a health food store, or Wegmans)

Sprinkle of salt

Dash of shredded Pecorino Romano Cheese

Small (dime-size) handful of brown seal salt

Few sprigs of Thai basil

Thai basil grows easily in small crocks

While the salty prosciutto brings out the sweetness in the watermelon, the brown sea salt not only adds flavor but color. The latter may be hard to find, so I recommend The Chef’s Shop in Great Barrington, Mass. Thechefsshop.com

After slicing the melon and tomato, add the torn slice of prosciutto and mix. Combine the salt, Pecorino Romano Cheese and brown sea salt to flavor. Decorate with the Thai basil.

A perfect light dish for a summer afternoon