A(muse) Restaurant Review and News

A(muse) * Inspired Food and Drink* in Rohobeth Beach, MD

The whole story...

My beloved and I decided to take one last trip before my bariatric surgery scheduled for mid-November. A few friends who've had it had talked about a last hoorah before my eating is even more restricted than last December when I embarked on what I now know is called 'Liver Shrinking Diet'- low carbs, sugar free (not foods, just no sugar), and low fat eating. I lost 32 pounds, only gained back 8.

Hubs and I have been together 17 years, and are still going strong. This man is very supportive through my daughters illness, death, and now my gaining more weight, to the point of being diagnosed with diabetes last year. It was time to make a change. I am for the good, but it's not for everyone. Eating healthy on a constant basis is what we should do, eating small portions, healthy choices, and exercise on a regular basis. Also I recommend counseling, something I do.

After back and forth talks with my doctors, the health issues have gone against me, so I opted for surgery. I will miss the great foods from establishments like A(muse) and Chef Hari Cameron- A(muse) restaurant in Rohobeth. Hubs loves our foodie adventures over the years, but he knows the high calorie foods have gone against my health. There might be chances of tasting the Chef's food again one day, but not tasting menus like we did last week. It was fabulous, his restaurant is fantastic, something others should try. We give it 5 stars out of 5, and includes the wine pairing.

Normally they do a 4 or 7 tasting menu, and an 11 (we were told) in the fall. Once being seated we saw 4 and 7 offered on menu, so we asked and were told it was allowed, 11 course tasting menu. I will simply show photos of our plates, and apologize a few are missing because we began eating and realized no photo was taken (only pieces of food were left).

Amuse Bouche- smoked anchovie

1) Liver and Onion Sorbet

there's more...

finale...

2) Foraged Soup (maitake and hen of the woods mushrooms, Japanese Maple leaf with a hot tea soup poured over ingredients)- this was my favorite, the flavors just were perfect!

3) Seared New Jersey Scallop, lentils, beets, and radish,

4) Roasted brussel sprouts, sliced beets, goat cheese, spaghetti squash, pumpkin puree, and elderberry sauce with sumac powder.

5) Lobster with rapinni and chili oil- my second favorite (I loved them all!)

6) Crispy Sweet Breads  celery - blue cheese - chili garlic (surprisingly I do not go for this, but it was good)

7) It was...NY Duck Breast and grilled vegetables with cauliflower puree

8) 48 hour braised beef (orange sauce), reminded me of a Chinese dish, but mild.

9) It was...Dunbarton Blue cheese with roelli (fruit and granola type mixture)

10) Rice pudding with apple cobbler, streisal, and orange thyme jam

11) Bone Marrow Oreos with Parsnip Milk- it was yummy and you could detect the flavors of both. 
Sweet and Savory

Chef Hari and the staff, 
Thank you so much for making our anniversary great!
Also, your wine, beer, and dessert wine pairings were fantastic!
It was nice to have such a knowledgeable crew answering our questions.

You can see by the look on my face, I was a happy wife!

Thanks readers for following my blog since 08, I am and always will be a foodie, but will be eating smaller portions and exercising my way back to health! 

See you in 2015...

Elizabeth Akin Stelling
a Texas poet, author My South By Southwest
Managing editor, Red Dashboard LLC Publishing

(1st photo taken from A(muse)'s website, Chef Hari Cameron preparing dinner)

PS- If you have a weight problem, are obese, or overly obese, then we recommend you see your doctor and consult about eating habits and how they have affected your over all health. My circumstances dealing with my daughters death years ago did affect my sleeping and eating habits, as well as an increased drinking habit that resulted in my situations. Everyone's situation is different and a change in diet should be consulted with your family doctor, we are not recommending you try any kind of diet or eating at high end restaurants. My diet was under supervision of a dietitian and nutritionist during 2014. Nor did A(muse) provide any compensation for this post.

Curried Cauliflower Supreme

What's going on since the holidays?

 It has been a while. My new eating lifestyle changes are working. I'm losing 2 lbs a week with a high protein, all green veggies, and low carb (2-3 T a day, sometimes more). No sugar and junk (fast or processed) food. Only water and flavored water (no sugar and carbonation). No soda and alcohol (at least until my weight goes down dramatically). I've done diet eating before, and failed.

But the options were, live with diabetes/live in hell and continue to hit highs on weight gain, and I have become less mobile. Not working full time hit me hard. The eating is not as boring as I had initially thought.

Actually I posted this today on Facebook...

 "Funny how when you eat healthy, each bite taken, chewed slowly as you go, becomes more intense- tasting salty, flavors pop, and the senses aren't dulled by crap foods" - Chef E

 I am up for bariatric surgery in May, and am going through the hoops, and had a few tests done. It is recommended you eat a pre-surgery diet to become accustomed to the portion size and restrictions. Mostly the same as above, accept for veggies have to be soft, and meats pretty much the same- low fat and ground meats are suggested.

Your stomach will not be able to digest the same as the once full sized. I began in December and am doing well. Recipes like this one are the key to flavor and enjoyment. Basic curry powder (turmeric gives yellow appearance), head of cauliflower, and some oil for a drizzle.

Clean the head of cauliflower; pat dry, and cut into small to medium pieces. Spread onto a baking dish. The one I use is large, but old as the hills (was my moms), so I cover it with foil for easy clean-up. Drizzle oil (whatever you prefer), and then sprinkle as much curry powder on top. In my house we love spicy, though this curry powder does not have the lingering bite a smoked chili powder might have, but it is pungent. No salt is needed, at least in my house.

 BAKE (preheated over): 375 30-45 mins (texture is your preference)

 My hubs gave his thumbs up approval, and he is not a vegetable eater. He told a friend that if he had been served cauliflower this way years ago, he would have eaten it more often. I'm sure this is not original, but was a fabulous discovery.

 I took the leftovers the next night and pureed them in almond milk, unsweetened, a bit more oil and a pat of butter, topped with almond slivers, voila! Soup was fantastic. Enjoy.

 Also, my 1st book is finally out- My South By Southwest: A Cast Iron Tempo Recollection (see, I've been busy!)

Wine-down Wednesday- A Popping New Year!

To top off my Wine-down Wednesday with 'A Popping New Year' food pairing post (and a little early)...

I am including a southern tradition of eating black-eyed peas for good luck. My mother as I grew up in Texas made these, my grandmother on both sides made these, and most everyone I knew made them all year long. I have been stuffing these down my friends, hubby, and myself for the past month. I can remember my roommates in college from the north had no clue what they were; until they met me! My twist is making them with some collard greens, Virginia ham (present from my friend Lisa for Christmas!), veggie stock, red wine vinegar red onion, and a splash of sparkling wine! The perfect dish to eat with bread and butter.

Dig in while we* talk about a good bubbly to roll in the New Year!

This just seemed natural to talk about what to drink for New Years, but in order to do this we need to explain what types of Champagne and sparkling wines are out there. I will talk about why some are so expensive, and some are, well, just cheap! True Champagnes is worth the money, but there are a few sparkling wines out there that are note worthy.

Definition/History: Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, (either in a bottle, as with the méthode champenoise, or in a large tank designed to withstand the pressures involved (as in the Charmat process) or as a result of carbon dioxide injection.

The classic example of a sparkling wine is Champagne, but many other examples are produced in other countries and regions-

Espumante, Portugal

Cava, Spain
Asti, Italy (the generic Italian term for sparkling wine being Spumante, and a few good ones out there) 

Cap Classique, South Africa
Sekt, Germany and Austria

In some parts of the world, the words "champagne" or "spumante" are used as a synonym for sparkling wine, although laws in Europe and other countries reserve the word Champagne for a specific type from the Champagne region of France.

The French terms "Mousseux" or "Crémant" are used to refer to sparkling wine not made in the Champagne region.

The United States is a significant producer of sparkling wine: California in particular has seen French Champagne houses open wineries in the state to make American sparkling wine according to the Champagne method. This includes Domaine Chandon from Moet, and with all the fuss made over Champagne it's easy to overlook California's many outstanding sparkling wines.

Domaine Carneros owned by Champagne Taittinger
Mumm Cuvée Napa was started by French Champagne Mumm, then was acquired by Seagram, itself acquired by Diageo of England, which recently sold the operation to Allied-Domecq, another British Corporation. It reunites Mumm Napa with Champagne Mumm, however, since that company is now also part of Allied-Domecq.

Washington State and California  both are producing some great sparkling wines under $20 these days.

Recently the United Kingdom, which produced some of the earliest examples of sparkling wine, has started producing Champagne-style wines again. Sparkling wine is usually white or rosé but there are many examples of red sparkling wines such as Italian Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties.

Many people stray from Rosé Sparkling wine, but I suggest serve them to guest who are a bit finicky and lean toward the sweeter varieties of drinks. Not all Rosé are sweet, so ask your wine retailer for recommendations.

Abbazia N.V. Malvasia Rosé Sparkling Wine Piedmont, Italy, $11.99
Roederer Estate Brut Rose Sparkling Wine, $24.99- a blend of 60% Pinot Noir and 40% Chardonnay. This is full and round with smooth flavors and fine persistent bubbles. The extra measure of Chardonnay contributes elegance and austerity, which balance nicely with the delicate fruitiness of the Pinot Noir.
Amore Magico Rosé "Sweet Sparkling Wines", Moscato, Malvasia, $
Persistent and very fine perlage; rosé color; aromatic fragrance, whole and delicate, sweet and pleasant flavor.
Brachetto D´acqui Rosa Regale Banfi, $21.99- enjoy as a delicious aperitif, between-meal or after-dinner sparkler!

OTHER RECOMMENDATIONS:

Nicolas Feuillatte Champagne Reserve Particuliere - $35 and up per bottle
This French bubbly will go with loads of oysters, creamy brie, or a good loaf of sourdough bread and butter.

Hubby and I personally recommend this, as we served this at our wedding reception after falling in love with each other and the first sip of this bubbly! We still keep a bottle or two in the cellar for special occasions and anniversary celebrations!

Tasting Notes: A light golden colour, a floral nose subtlety dominated by white fruit such as pear and apple, but also containing a hint of almond and hazelnut. A balanced and elegant Champagne that draws its strong personality from exceptional vineyard sources.


Veuve Clicquot (Yellow Label)-
This is a favorite of my hubby's step mother, Valerie on the North Fork, LI. She will open this up, and add a touch of raspberry or any festive fruit to toast in the new year!

Tasting Notes: Golden-yellow, with a foaming necklace of tine bubbles. Next it is so pleasing to the nose: initially reminiscent of white fruits and raisins, then of vanilla and later of brioche. Note the fine balance between the fruity aromas coming from th grape varieties and the toasty aromas following the aging in the bottle. The first sip delivers all the freshness and forcefulness so typical of Yellow Label with a symphony of fruit tastes following on. Here is a true member of the powerful Brut family, well structured, admirably vinous. The lingering aromas echo and re-echo, with each fruit or spice note distinct.

AWS (American Wine Society), Joe Broski/Princeton Chapter Leader- (explains in an email) 


Cavas from Spain are bargains at $20 and under, some at under $12.
Korbel from Sonoma (Calif) makes a great house sparkler under $12
Banfi Rosa Regalia (Italy) dessert sparkler with raspberry hints; two years ago $16, now about $20.
Moscato d'Asti (Italy) dessert sparklers readily available under $15

FOOD PAIRING: 
Unless you are going out for the evening I suggest you make the food low key. With everything you put into the holiday meals you should take it easy with cheese and meat platters, or simply prepare the night before-

Salty Nuts served on cheese platters or on their own around the room; Brittle or Chikki Tikki as dessert
Cheese- Aged Parmesan stands up to the bubbles; Creamy Feta, Sheep or Goat
Egg dishes- In dishes such as quiche; especially with ham or bacon
Soups- Tomato Basil with goat cheese crostini afloat; Pasta with prosciutto; Cheese Broccoli Soup
Sandwiches/Paninis- Salty meats, creamy cheese, and sauteed greens; NO acidic tomato or zesty sides
Salads- Serve a Greek, and do not forget to make the dressing with a splash of the sparkling wine you use!
Seafood, Sushi or Sashimi- Shrimp, Tuna, or California Rolls full of creamy avocado! Lobster of course!
Pizza with mushrooms, white sauce with shredded chicken or a taco beef will work with this favorite.
Sides- Herbed Polenta with cheese; Potato Latkes; Rice Puddings; Creamy Casseroles
Fried Foods work perfect with the flavors of Cava, Spumante, and most sparkling wines- Taquitos with guacamole, Fish n Chips, and  even Chicken Fingers work!

Stay away from Smoked Salmon and Caviar unless you serve an aged and real bottle of Brut or Very Dry (nondosage) Champagne! Why? The sugar dosage in most Champagne is amplified by the pungent fish oils, turning the wine sweet and fishy.

Since now you are going to throw out the caviar, just go pick up a buttery piece of Tenderloin. Top it off with some sauteed mushrooms, or compound butter, and add a side of cheesy scalloped potatoes. Light up the grill and... well, that is what I would do!

NO lemon or tangy/zesty vinaigrette- EVO (extra virgin olive oil) and sparkling wines as a dressing will do!

Now its time to start preparing the feast and shop for the bubbly, so I will leave you with just one more thought. As you reflect back on 2009 and remember the foods and wine you really enjoyed, remember that we have another chance in 2010 to rekindle the moments and make them bigger and better!

I am planning to ring in my New Year with my sweetie and a few friends at my side. Then I am off for a visit to St. Louis to see my son, visiting a few blogs along the way. I will be cooking up some great January posts!

*Information gathered by 'Partners In Wine' Club 2009- Adrienne Turner & Chef E Stelling, Thanks go out to R Stelling for his input!

Happy New Years! The Stellings

Micheal Pollan needs our help!

If you have not read any of his books like Omnivore's Dilemma, or his current best seller 'In Defense of Food' then you had better catch up on some reading...

In a most recent piece by Mr. Pollan in the online version of New York Times, 'Health' section about how he is looking for submission's for research he is doing...Micheal Pollen Wants Your Food Rules

He goes on to say..."I’d like your help gathering some rules for eating well. My premise is that culture has a lot to teach us about how to choose, prepare and eat food, and that this wisdom is worth collecting and preserving before it disappears".

Pollan is giving us a chance to take our turn to say 'what works for us'...his own own Russian-Jewish grandfather used to say at the end of every meal, “I always like to leave the table a little bit hungry.” As opposed to science and nutrition research used in most recent years...

An old statement that comes to mind is that 'we eat with our eyes', and then our shove the food into our mouths until everything on our plate is gone. Since it was so good we then many times go back for more. I have timed my husband and his family, they eat in under 10 minutes. Did anyone actually enjoy the meal, savoring each bite as I find the most exquisite part of gathering, preparing, and sitting down to a wonderful meal? Any meal can be gourmet if you take the time to plan and execute so that the flavors and smells become part of the eating ritual, but what does it become if we 'swallow' without thought?

Many of us were told to 'clean the plate' or heard 'people are going hungry and would love to have that food'. Over time many of us find ourselves overweight or unhealthy, and have to retrain our brains. Our choices are not so hot either! Education starts at our tables with our own children.

Once again I take out my soap box and refer to the obesity problem in the United States, and my own problems with over eating due to emotional turmoil from my loss over the past eight years.

I am re-training myself to eat as little as possible, or the nutritionist in me should say 'portion control'. The 'Peanut Butter Cheese Cake' post that I did, I failed to mention that I had two bites, and was done. My taste buds have become in tune with my over sweet consumption (my biggest problem so far), and I before that had a bowl of curried greens my intern made along with three bites of the veal chop. Believe me I am a gravy girl, so I was glad we only made enough for that meal.

My family memories about eating were not so great, but my life lessons on the matter may help others...

Go check out Micheal Pollan's article...share and give him some good research material...by leaving a comment at the bottom of his article...

Micheal Pollan Offical Website

Greg @ Sippitysup has an interesting 'Tomatomania' blurb that is being hosted with some great tips on growing a garden...as a successful avid organic gardener myself throughout the years and if you are planning on a good crop I suggest you go read his blog site! It is 'Serious Fun Food' reading...

Are you asking yourself why has she posted two blogs in one night? I am out of commission for the upcoming three days...