It was such a colourful night with my favourite Asian @wongwlalice 😝 We finished the night at @cottonsldn cleansing our pallets with: ▪mango and coconut cheesecake - raspberry sorbet and grilled mango ▪rum and rasin ice cream and lime sorbet ( it feels like a cocktail while eating we picked a good mixture 😄)
It's national smoothie day and summer solstice all wrapped into one! Wow. Doesn't happen everyday. I mean wow. Made this baby for lunch (dessert?) today. Blueberries + Medium Zucchini + Blackberries + T Hemp Hearts + T Flax Meal + Micro Greens + Hibiscus CBD water + Almonds + Small Chunk of Banana. Topped with Granola + Bee Pollen + Coconut + Blues + Coconut Butter!
What a night! Incredible to be so far from home but so close to friends old and new!!!
Now that is a talented gang! Great candid, creative conversation amongst friends over delicious dinner at #casarufo . #collaboration#worlds50best#alinea#honesty @gregbaxtrom @vespertine.la @simon.a.davies @max.katzenberg @nunipena @priscilla_deluna @ellenmariebennett @briseistdg
🍑 Peach Coffee Cake with streusel for all of those fresh peaches available right now. Because every day should start with cake! Here’s how to make it: • 2 cups all purpose flour • 2 ½ teaspoons baking powder • 1 teaspoon cinnamon • ¼ cup milk • ¾ cup brown sugar • ½ cup sour cream • 4 tablespoons unsalted butter (softened) • 1 large egg • 1 teaspoon vanilla • 29 ounces canned peaches (drained or 2 cups of fresh peaches sliced)
For the Topping • 1 cup granulated sugar • 2 tablespoons molasses • 2/3 cup flour • 6 tablespoons unsalted butter (softened)
For the Glaze • ½ cup powdered sugar • 3 teaspoons milk • 1/8 teaspoon cinnamon
1 Preheat oven to 350 degrees and spray a 9" springform pan with non-stick spray. 2 To make the cake, combine the flour, baking powder and cinnamon in a small bowl. Set aside. 3 In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla. Mix until smooth. 4 Add the dry ingredients to the wet ingredients and mix well. 5 Fold in the sliced peaches and pour the batter into your pan.
6 Prepare the crumb topping. In a small bowl, add the sugar and molasses, mixing until crumbly. Chop the butter into chunks and add to the bowl. Add the flour. Use a pastry cutter to cut in the butter until the mixture is chunky and crumbly. 7 Bake for 50-60 minutes, test with a toothpick and it’s done when your toothpick is clean.
8 In a small bowl,mix together the ingredients for the glaze, whisking until smooth. Pour the glaze over the cake after it’s cooled. @thefeedfeed #feedfeed @foodblogfeed #foodblogfeed#BuzzFeedFood#FoodGawker#Yum#thebakefeed#foodforlife#InstaFood#buzzfeast#foodiegram#forkfeed#forkyeah#eater#Foodiefriends#InstaYum#BHGfood#f52grams#cheatdayeats#eeeeeats#thebakefeed#foodblogeats#peaches#peach#coffeecake
Other than “how are you?,” the question I get asked the most is “where is your favorite Burger?”
My standard answer is “I don’t have a favorite and have love for all kinds of Burgers.” Truth is, I used to have a favorite. Then some jerk drove a Hummer through the front door of Rub BBQ in NYC and proprietor Andrew Fischel closed the doors forever.
It’s been 5 years since Burger dreams were crushed. The Burgerverse has worked hard to replace but none have surpassed.
I’m happy to report that the team of Andrew and Chef Scott have resurfaced and are still making some excellent food. Next time you’re in Boulder, or Denver, head up into the mountains into the town of Nederland. There you’ll find some great outdoor activity but also the Rocky Mountain Oyster Bar.
It’s a no frills, honest to goodness, local bar with a small stage, a few tables and a bar. There’s also an outdoor area and in it, you’ll find Andrew and Scott with their smoker, cooking up some delicious meats. (Slide to see it ➡️🍖.)
In a town like this with only 1800 residents, wat up in the mountains, you’d expect a beer list that included all the big names and only the big names. Well that might be the case at the other 4 bars in town but not here, it’s an array of great craft beers including 5 taps intended to be served as an IPA elevation flight.
But what about the food? I didn’t get to try all of it, but the wings are boss-level. I asked Chef Scott “if I’m only going to ever be here once and only eat one wing, whats it going to be?” His answer, and this is how I know he’s a chef that loves wings, “of course, the buffalo!” Happy to report that they are excellent and I highly recommend the Nashville Hot. (Slide to see it➡️🍗.)
But what about the Burger? Heck yeah! These guys are bringing all the skills to the table, especially with this off-menu onion Cheeseburger!
The Burger glory lives on!
#burger#burgers#burgerlovers#burgertime#hamburger#hamburgers#instaburger#cheeseburger#burgerlife #🍔 #bestburger#bestburgers#bestburgerintown#bestburgerever#bestburgersever#burgerporn#burgeratti#onions#buzzfeast#cheatdayeats#cheatmeal#devourpower#eatfamous
What comes to mind when you hear the word "Superfood"? I chatted with @tobyamidor for @usnews to discuss foods you may not initially consider, like lentils! Check out the full article to find out 7 superfoods you never knew were super, linked in profile: https://health.usnews.com/health-news/blogs/eat-run/articles/2018-06-11/7-superfoods-you-never-knew-were-super
@anthonybourdain wisely noted that, “Good food is very often, even most often, simple food.” In honor of the #FirstDayofSummer , I’m sharing a picture of a summer treat I’ve enjoyed these past few weeks that is simply delicious...and is my kind of “fruit snack.” 🌶
@cottonsldn is famous for their selection of rums (aparently they won the Guinness World Record title for having the most number of rums commercially available !!🤯🍹) – and other Caribbean spirits. Feel the vibe of the tropics with their delicious platters! ▪Caribbean duck spring rolls - with a grava and sweet chilli sauce
▪Ebony wings - topped with sweet potato crisps ▪Seafood platter - grilled squid, curried mussels, sea bass fillets and peppered prawns with rice n peas, fried plantain and homemade jerk sauce ▪Curried mutton - Cotton's style rice n peas and coleslaw
Tonight’s “Meet & Greet” 🌟 is our newest busser, Sam (and a special appearance by her mama!) ✨
A recent graduate, Sam is beyond excited to start her college career at the University of Delaware this upcoming fall, where she will major in marine sciences- the local beach life has definitely rubbed off on her! When asked about her favorite foods, Sam said she really is craving steak these days... especially our new flank steak 🥩🤗! When she isn’t hustling on the floor at Heirloom, she can often be found adventuring with her pup around town and hanging out with friends. Next time you come in, give this gal a big wave! 🙌
It’s Thursday. You made it through the day! You deserve a a high five 🙌🏼🙌🏼 and a cocktail! 🥃🍹Thank you @pouring_ribbons, @rutte_distillery and @margaretpattillo for the great drinks after a long day last week. Loved both the gimlet and the Georgia smash: Mandarine Napoleon, bourbon, fresh lemon, simple syrup, and black walnut butters.
happy national peaches and cream day! to celebrate i made these ah-mazing summer peach cobbler scones and a dole whip inspired smoothie to go with! scones are made with a whole grain and @kodiakcakes base and fresh peaches so they are not only more nutrient dense than a traditional scone but also full of flavor! both recipes for the scones and smoothie will be in the comments! --------------------
#RDtip : peaches, like any other fruit, are a great source of antioxidants. the deeper the color, the higher the concentration of antioxidants! because peaches have a high pesticide risk, it is best to choose organic. if you wish to freeze your peaches; cut in half and remove the pits. Remove the skin before placing them in the freezer. Or, boil the skin for 30 seconds and then place in ice water to cool - this will prevent the skins from toughening in the freezer. Let fruits soak for a few minutes in a bowl of water with 1-2 tbsp lemon juice - this will prevent the peaches from browning. Place on a baking sheet in a single layer and freeze. When frozen, transfer to a freezer bag. Label, date, and freeze.
YAM TOAST right hurrr! Still cooking up new thangs for my guinea pig @rochelleturnbull 😙 as I recover from some teeth extraction yesterday. After giving her a butt kicking 40 minute circuit training sesh, I rewarded her with some variations of yam toast 💪🏼 I used Arla lactose free cream cheese, veggies, eggs, tofu, and leftover turmeric tahini dressing 🙌🏼
Hi insta 👋🏻 I haven’t been sharing my creations as often as i would like, sorry! I’m working on it 🤪
Here are some cute tooth cookies I made for my friend @bostonfoodgram who is starting dental school soon! ☺️ Cutter @cheapcookiecutters
Petal dust @wiltoncakes
Going to want to plan a hot date (or just treat yourself) to our juicy Tenderloin Medallions seasoned and served with a red wine reduction and sides of garlic potato and seasonal vegetables- 📷 : Anthony Consillio
I’m really wondering why I didn’t take the chance to remake this middle eastern grilled garlic eggplant with tahini and pomegranate seeds while my eggplant hating husband was on this business trip the last couple of days 🤔
Stop on by for our Chef’s Seasonal Flatbread! Mesquite smoked Duck breast, whipped ricotta infused with Thyme & local Bing cherries🍒 Pair it with $5 draft beer, $5 specialty cocktails, & $5 wine by the glass!
Thursday's dinner at my desk, with two deadlines looming ahead we made progress!
The roast lamb with three veg (potato, sweet potato and pumpkin) was very good, with plenty of sauce and mint sauce. Not dry at all. And this time the protein to carb ratio was just right.
The Mac Daddy. Sounds like a burger or bro food 🤣 What is it? Mac and cheese with roast beef and broccoli. It's all about that amazing 'steak diane sauce' which is nothing like I've ever had before. #youfoodz