1. Snacking can help reduce hunger and prevent overeating.
2. Try to stick to 100-200 calorie snacks.
3. Plan your snacks in advance, it will help you to avoid grabbing the first thing you see.
4. Low-fat snacks can cause you to gain weight! They are often loaded with sugar to try and make the the food taste better.
5. High fiber snacks are good for your teeth! They stimulate salivation, which helps wash away excess sugar and prevents cavities.
6. Drinks count as snacks—you can drink a surprising amount of calories in one day. Try drinking water with a wedge of lemon, lime or kiwi. Stick to drinks that have no more than 10 calories per 8 ounce serving.
Happy snacking!
Dr. Stephen Gullo
Institute for Health and Weight Sciences
52 East 78th Street
New York NY 10075
212.734.7200
Here we are drawing a close at the end of the first round of Top Chef Masters. With the sixth episode to go, hopefully round two will have a little more action or even a bit more drama. The interactions between the chefs seem more like playful banter than what you would get from the original Top Chef. I guess eliminating the, “living under the same roof aspect” has been beneficial. Not to mention that these chefs are veterans and have reputations to protect.
Though many people I have spoken with (especially my husband), have found the whole series boring. Still, even if it is lacking in outside content, it is very entertaining to watch each of these chefs under the pressure of the clock, especially since many of these chefs no longer work, “on the line”. I also find myself eager to see what the chefs are going to cook. It ’s nice to see that even the best of the best are still human and can encounter problems in the kitchen.
Keeping in form with previous episodes, episode five ’s Quickfire Challenge mimics Top Chef season one ’s. The chefs are to prepare a gourmet dish inspired by one of America’s favorite food groups, junk food. Presented with a buffet full of every kind of junk food you could find on the shelves at 7-Eleven, each of the chefs select which form of highly unnatural food they would like to highlight in their dish.
It seems as though each of the chefs played it safe with this challenge selecting many of the savory selections amongst the other grimy foods. “That’s the challenge,” states Michael Chiarello.
For this episode’s elimination challenge, very short skirted hostess, Kelly Choi announces that the chefs will be preparing a three course menu for a party of 100 people, “All. By. Yourself.” The punch line? It’s a cocktail party (insert sigh of relief here) where the dishes are to be miniature in size. After their hearts start beating again, the chefs pile into their Lexus cars and head to Whole Foods with a $1000 budget.
Of all the first courses, the judges enjoyed them all but one. Chef Lachlan prepared a deep fried pineapple wrapped in speck. The judges felt that the pineapple lost its flavor and soaked up too much of the fry oil flavor. The party’s attendees on the other hand gave the interesting dish props comparing it to a Hawaiian pizza.
The two dishes that caught my eye were Chef Michael’s shaved Brussels sprout and asparagus salad and Chef Rick’ ceviche. Chef Rick has made a remarkable start of redemption in order to gain the stars that he is very much lacking.
The four judges found Chef Nil’s salmon dish to be outstanding. With an interesting cooking technique of salt cured on top and heated from the bottom, this dish had the mouths of diners, judges, and viewers watering with delight. But Chef Rick scores more points in my book by preparing a Brandade of scallop and shrimp with a small frisee and fennel salad drizzled with truffle vinaigrette. Any dish in which cream is folded in and the cooking method of frying is involved, I’m on board!
The dessert category had pretty much everyone talking, good, not so good, and interesting. To make this short (and sweet, ha!), here are some brief summaries.
Chef Lachlan made a frangipane with strawberries (not the traditional pear) was described as meaty. I will pass.
Chef Nils did not do any better with his goat cheese chocolate ganache with Lapsana cream (which was smoked). Everybody frowned upon this dessert. One woman even announced that she did not even want to take a second bite. Ouch.
Chef Rick tugged at my food heartstrings once again with his lemon panna cotta. Amazed by his preparation of 100+ individual Panna cotta, this puts Rick in the top three but not enough to win.
Chef Michael managed to convert Gael Greene to a lawn trimming ice cream eater with his strawberries and basil gelato topped with crème fraiche.
At the judges table, each course was scrutinized and looked over with a fine toothed comb. Though all of the chefs had there euphoric moments and their sad moments, the judges felt that Chef Chiarello’s dishes were on top. His charisma and ability to flirt with women did not hurt either.
Two new flavorsome landmarks will be born in the city of Brotherly Love this fall by acclaimed Chef Daniel Stern and business partner Suzette Mahoney: Mid-Atlantic and R2L. The restaurants will join Stern's acclaimed Gayle, a new American restaurant located in Queen Village.
As the leaves change from greens to browns and reds, Mid-Atlantic at the Science Center will open its doors at 3711 Market Street, reflecting the traditional food and beverages of the region. Inside will lie a modern taproom awaiting guests eager to take a taste back into the 1700's, able to now try the region's Pennsylvania Dutch cooking and the produce market stalls that ran from the top of Market Street to the banks of the Delaware river centuries ago. The restaurant will also feature live music Thursday-Sunday evenings.
Across town, R2L will be rooted 500 feet above the city on the 37th floor of Two Liberty Place overlooking a 360-degree wall to wall view spanning over 40 miles—a modern tribute to classic cocktail cuisine infused with American soul.
For his innovative additions to the culinary world and restaurant scene, Stern has received much acclaim by all diners. Already being talked about a few months in advance, Philadelphia is in store for two new endeavors full of flavored surprises.
—Divya Gugnani
R2L
Two Liberty Place
1625 Chestnut Street
Philadelphia, PA 19103
Mid-Atlantic
3711 Market Street
Philadelphia, PA 19104
You know when you bite into a dish and something just tastes right? Maybe the tomatoes are cooked so that some juice still squirts out, or a mushroom is sautéed at just the perfect temperature for the flavor to burst. The right combinations inspire you to appreciate the smells, tastes, sights and even sounds of your food. This is how I felt eating at Henrietta's Table at The Charles Hotel, in the trendy Harvard Square area of Cambridge, Massachusetts.
Chef Peter Davis is a true New England classic. He has worked tirelessly since 1995 to make Henrietta's Table an "honest-to-goodness New England" culinary experience which also incorporates locally sourced ingredients. Together with his team of surprisingly cheerful servers and Chef de Cuisine Sean Lizotte, Peter Davis has created a warm and rustic dining experience in the heart of Cambridge, Massachusetts. Davis believes deeply in connecting people to the land from which our food is produced. So much that Henrietta's Table also sponsors The Farm School and hosts The Big Pig Gig annually to raise money for children's programs in farming. He also has a cook book, Fresh and Honest, which details his many farm fresh culinary secrets.
How does all this translate at the dinner table? The passion behind local fresh farming and cooking is apparent in every dish. My friend Missy joined me for dinner at Henrietta's Table and we had a great time. We began our meal with two picks from the restaurant's New England Cheese Menu. I went with the Bridgid Abbey from Cato Corner Farm in Connecticut. A semi-soft cow's milk, it was rich without being overpowering and went wonderfully with the fresh raspberries provided to us. My friend, Missy, went with the Cave Aged Beer Cheddar from Grafton Village Cheese Co, in Vermont. The cheddar was wonderfully sharp, crumbly and moist and when mixed with a dried apricot or spicy walnut, made for the perfect combination of flavors.
Of course, we needed something with which to wash all this good cheese down. I went with the "Grapefruit Cooler." It was gin, grapefruit juice, club soda and fresh basil. The blend made for a crisp summer drink. I thought it was quite creative to put basil in a drink as well. They have some excellent classics to choose from, but like everything else their drink's menu is seasonal so be ready for something you haven't seen before. My friend took the recommendation of our helpful server, Anne, and tried the Chenin Blanc — Viognier, Pine Ridge Napa Valley. I later made the switch to this type of wine and found it to be a great compliment to the fresh vegetables and light dishes on the menu.
Although it was a tough decision, for my starter I went with the Maine Rock Crab Cake. The dish was nicely presented and came accompanied with a home made tarter sauce that was light with generous sized pickles, and an almost too farm-fresh native vegetable slaw. With this slaw, mostly, I just tasted radishes. But the generous portion of crab meat, which came with chunks of asparagus and had a light mustard tang, helped add some kick to dish. My friend went with the iceberg lettuce and "creamy Massachusetts blue cheese dressing." The ingredients were definitely farm fresh, with vibrant red tomatoes, crisp cucumbers, and sturdy lettuce. The dressing was milder than either one of us was expecting, but perhaps after our flavorful cheese plate we were expecting a stronger Stilton than the recipe intended.
At this point, the restaurant was fully abuzz. Nearly every table was full in the large open dinning room, and this was a Tuesday! Clearly the word is out that Henrietta's Table offers good consistent food. The room is decorated like a cozy country house and there is plenty of outside seating in the summer so I can only imagine what it is like on a hot summer day.
Feeling quite full already, my eyes burgeoned when our main courses appeared. I tried something new this time. I went with the Anson Mills Organic Grit Cake with Vermont chevre, ragout of mushrooms and caramelized onions. My goodness, did these mushrooms pop. The mushrooms were mixed with fresh peas, beans and tossed in a white wine butter sauce. The tastes oozed out of the dish, and the grit cake and goat cheese allowed a welcomed mild mix with the vibrant, rich flavors of the vegetables.
My friend chose one of the specials, Seared Red Snapper. Arriving from the semi-open kitchen came a whopping portion of fish on top of wilted pea greens, sautéed wine cap mushrooms, roasted garlic and grilled Siena Farms scallion beurre blanc. The red snapper was a hit, with flakey meat and a wonderfully flavorful sauce.
Just when we thought that not another inch of food could be digested, out came the dessert menus. How could we skip it? Missy went with the chilled lemon soufflé with fresh berry compote, and I had the Native Strawberry Shortcake. Both dishes were deceptively light tasting. For me, the Shortcake tasted amazing when accompanied with a warm cup of Jim's Organic decaf coffee.
We left with are stomachs full, our appetites satiated, and our spirits high. The friendly environment at Henrietta's Table is worth visiting, and the farm fresh foods will leave you wanting to return.
—Nancy W. Gleason
Henrietta's Table
One Bennett Street
Cambridge, MA 02138
617.661.5005 www.henriettastable.com
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