bjwhit

A little of any and everything.

[bjwhit]

Italian Food Review

 After an afternoon of attending the St. Louis Dream Center and the St. Louis Zoo, it was time to venture to The Hill. Although The Hill is not located at the top of a hill like many may imagine, I guess one could say it sits on a slight incline, as it is located in south St. Louis city past interstate 44. Regardless of whether The Hill is actually a hill or not, the fact still remains that it’s one of St. Louis’ most well-known, and successful communities.

 If you’re wondering what culture and cuisine inhabits The Hill, think of pastas, regular and toasted raviolis, and many breads and cheeses. If you’re thinking Italian then you’re correct. The Hill is a culturally rich community of predominantly Italian descent that continues to evolve and thrive as much as it did initially when many Italian immigrants migrated to the location. Our tour guide, Joe, an enthusiastic man of the community for many years who is well-known and loved, gracefully showed his neighborhood off to us, explained to us why he loves The Hill so much, as well as some interesting history of The Hill. Joe covered a long list of topics from how The Hill was originally a part of Charles Gratiot's League Square and granted to him by the Spanish territorial government in 1798, history of railroads traversing the area is the Oak Hill and Carondelet branch of the Missouri Pacific Lines and how it being built in the late 1880's connected the railroad's mainline with the Iron Mountain tracks in Carondelet, serving for many years as a transit service to the area, and how Italian immigrants migrating to what is now known as The Hill, help the society thrive the way it does through it’s culture and cuisine because of the passion of the Italian immigrants to live and work in this country, and through the interconnection of all the aspects Joe explained.

After a wonderful tour with Joe, and becoming semi-pros at bocce ball, through his experience and teaching of course, we traveled to Anthoino’s, which is an Italian restaurant on The Hill known for it’s blend of Italian and Greek culture and cuisine, its authenticity, and for being the number one restaurant in St. Louis, Missouri in 2016.

With much of Joe’s help, we were blessed with delicious cuisines consisting of, Greek-inspired salad, handmade toasted raviolis, white sauce pasta, vegan red sauce pasta, flavorful chicken, amazing meatballs, and a tasty sweet cannoli. The meal was served family style and was a great experience, especially while experiencing it with Joe who is surely a character.

I’d say the because of the rich culture, amazingly flavored cuisine, and knowledge acquired from Joe, this has been my favorite cuisine and culture experience yet.

[bjwhit]

St. Louis Dream Center Review

As Greenville College’s cuisine and culture class traveled to St. Louis, Missouri for another day of experiencing great cuisine and culture, the first stop landed us at an out reach of Joyce Meyer Ministries called, St. Louis Dream Center. The St. Louis Dream Center, located just several minutes north of downtown St. Louis, Missouri, is an organization and thriving multi-cultural church that is changing the face of the St. Louis area.

 The St. Louis Dream Center reaches out to thousands of people through several different methods such as Street Ministry, Adopt-A-Block, Nursing Home Ministry, KidzJam, and Outreach Ministry. St. Louis Dream Center constantly invite individuals to join them and see firsthand the wonderful work God is doing in the St. Louis community, which is something Greenville experienced during a tour led by Samantha, an individual who has been a part of the organization for years now.

 Samantha not only blessed Greenville with a tour, but she took the time to express personal stories along each step, as well as explain the different outreaches to the group.

 As explained,

 Street Ministry

A reach out is performed weekly to the homeless community in the St. Louis city area to provide food, clothing, haircuts and a Christ-centered message. With a goal to provide tangible help and a renewed hope that they have a God-ordained purpose, the St. Louis Dream Center shows them that God not only sees them but loves them unconditionally.

  Adopt-A-Block

Providing simple acts of service while sharing God’s love and the Gospel message, Adopt-A-Block is performed every Saturday to bless local neighbors. Everything from picking up trash to raking leaves is performed. Individuals commonly remain on one block and “adopt” it by constantly blessing the block with their services.

 Nursing Home Ministry

Along with many flowers, often donated from Trader Joe’s, praise and worship is commonly performed at nursing homes by the St. Louis Dream Center.            

 KidzJam

Including things such as bounce houses, basketball, and carnival games, KidzJam is a carnival on wheels! In consists of all kinds of fun activities for kids when it rolls into their neighborhood. “KidzJam reaches a city of overlooked and undervalued children, giving each child a hope and a future by presenting a positive message of faith through activities, games, music, and drama. We involve both parents and children in each activity, thereby strengthening the family bond and fostering continued involvement and unity. We seek to reach the lost youth of this generation and hope to positively influence the generations to come. But we don’t stop there. We top the day off with a 45-minute program that features group games, worship, and a biblical lesson that teaches about Jesus in a way that the kids can relate to.”

 Outreach Ministry

Consisting of strict one year long programs, Outreach Ministry blesses many who have made poor decisions or simply have nothing, with a second chance by helping them get back on their feet.

  Finishing up the tour, we got a chance to be served great black beans, corn, and brown rice with a side of fruits. All together a great experience.

[bjwhit]

Irish Questions

1. Although full Irish breakfasts may not be common in the United States (unless it’s a lazy morning), are they still common in parts of Ireland?

2. Does the pork blood in black puddings allow for a significant difference in taste when compare to a white pudding or pudding not consisting of pork blood? Which are preferred more by the population of Ireland, black or white puddings?  

3. Are full Irish breakfasts commonly served at restaurants in Ireland, similar to how restaurants such as IHOP and Denny’s serve breakfasts in the United States associated with much of the American culture, or are Irish breakfasts traditionally and still commonly homemade?

[bjwhit]

German Questions

1. As stated in a video about German food and culture, 4 p.m. is Kaffee and Kuchen (coffee and cake) time. Are there ever any substitutions for coffee such as tea or hot cocoa?

2. The Turkish influenced Kebab, consisting of marinated lamb, lettuce and yogurt dressings, is known to be one of the biggest selling fast food items in Hamburg. Would you consider that to the case since it’s a fairly simple to make and sell or because cultures in Germany, similar to many in the United States, are taking on more of a fast paced lifestyle and turn to fast food as a first resort?

3. With Berlin being the center of art, science, education, culture, and food, how has historic events such as the fall of the Berlin Wall in 1989, influence and/or affect the cultures that created traditional recipes in that region?

[bjwhit]

Dominican Food Review

 On Wednesday, January 11th our cuisine and culture class was invited to Ivan Esteves home to experience Dominican cuisine and culture provided by his wife and himself. Upon our arrival we were welcomed into Esteves’ home and greeted with Dominican food placed at a table so that we could serve ourselves in a fashion similar to a buffet style. Although the variety was not extremely wide the food was still very delicious.

 We were served Dominican style rice and chicken, red beans, mixed greens, vegetables such as cucumber and carrots, sliced tomatoes, as well as a Dominican style potato salad consisting of less mayonnaise and more potatoes, unlike potato salad here in the United States. Customs and Cuisine of the Dominican Republic states, “Dominican Republic cuisine is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences, the first and last occurring over the last five centuries. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba most of all, though the names of the dishes will differ” so it clear that there are different influences to meals and the cuisines can vary.

 As previously stated, this was not as wide of a variety as previous cuisine choices we’ve experienced but it was a very common and homemade Dominican meal that is eaten during times of gatherings or when spending quality time with genuine individuals, which is exactly what we did.

 Unsure of dining etiquette, I arrived at the Esteves residence dressed in a tailored black button down, fitted jeans, and dress shoes. It’s stated in Customs and Cuisine of the Dominican Republic “Dominicans take pride in their appearance and judge others on their clothing. People are extremely fashion conscious and believe that clothes indicate social standing and success. They take great pride in wearing good fabrics and clothes of the best standard they can afford. Designer labels, particularly those from the USA, are looked upon favorably” so I felt the need to be prepared. Also stated in the same article, “If invited to dinner at a Dominican’s home bring a gift such as chocolates or pastries” so I was sure to come with a house warming gift, which was chocolate.

 While gathered at the Esteves residence, we enjoyed amazing cuisine and quality time with each other, having many conversations and acquiring knowledge of Dominican cuisine and culture through Mr. and Mrs. Esteves. They share much of their knowledge and experience from both the Dominican Republic and United States with us, and explained to us how many things are the same in both places but are obviously different as well. They explain to us how, just like in the United States, they have restaurants such as Applebee’s in the Dominican Republic. They also shared with us how many adjusting to the taste of fruit in Greenville, Illinois has been a challenge since the fruit in the Dominican Republic’s tropical region in much sweeter.

The family blessed us with a wonderful experience and overall we enjoyed the eveining.

[bjwhit]

Dominican Questions

1. It’s been stated that if someone is invited to a Dominican’s home for dinner that they should bring a gift such as chocolate or pastries. Are food related gifts only accepted or are food related gifts simply traditional while many different kinds of gifts are accepted?

2. Fruits seem to be a big part of the Dominican diet. After moving to the United States do you notice a great difference in taste when it comes to the fruit being that the part of the country you reside in is not tropical? If so, how has that changed your love for fruit?

3. Being that the Dominican Republic is formerly a Spanish colony and many Spanish traits are still present on the island does that mean lunch is the biggest/most important meal of the day being that in Spain, lunch is the biggest and most important meal of the day?

[bjwhit]

Indian Food Review

 After experiencing the Chinese Hot Pot, burning many calories from walking through Ikea, a bookstore, Petco, and Dierberg’s, it was finally time for Greenville College’s Cuisine and Culture class to travel to Edwardsville, Illinois to experience Mr. Curry’s Gourmet Indian cuisine.

 Located on one of the back roads of Edwardsville, Illinois, Mr. Curry’s is a gourmet Indian cuisine restaurant that, at first sight, appears as a home that would be in a residential neighborhood but upon arrival and entry into the establishment one quickly notices the interior design to be fitted for restaurant goers.

 After entering the establishment, Greenville College’s Cuisine and Culture class was seated in the back of the restaurant in what appeared to be a private room for large group and parties, and unlike cuisine and culture experiences of the part, Greenville College’s Cuisine and Culture class sat cellular devices aside onto one table top away from everyone so that individuals could really have time to communicate with each other without having distractions.

 Once that was done, Greenville College’s Cuisine and Culture class was notified that the food was ready to be served. Mr. Curry’s Indian cuisine restaurant served Greenville College’s Cuisine and Culture class its meal similar to a buffet styled fashion. Being allowed to pick and choose, many students tried a little bit of all the Indian cuisine options.

 Cuisine options ranged from naan breads, chicken options, beefs options, vegan breads, garbanzo bean recipes, and other vegan options.  Many of the cuisine options included spices, something commonly included in many Indian cuisine meals. These spices are commonly strong in flavor, and many of times very spicy. Spices and herbs included in many of the Indian cuisine recipes are often so strong that ratios can be as largely spread as one scoop of spice per 10 gallons of sauce being created.

 Many of the foods I tried at Mr. Curry’s such as the beef, chicken, and garbanzo bean recipe, all included herbs and spices that allow for the cuisine to hold a very strong flavor, and although the cuisine was not bad, it was slightly hard to view it as enjoyable being that many of the herbs and spices seem to be an acquired taste.

 Once finished with the Indian cuisine at Mr. Curry’s, the owner of the establishment came out to introduce himself to Greenville College’s Cuisine and Culture class. He explained to Greenville College’s Cuisine and Culture class how in Kerala, where he is from, spices are prominent in the cuisine and culture. He went on to explain how he wanted to bring his culture as well as cuisine to the United States when he moved her to allow people who aren’t familiar with it to get a chance to experience it. Overall I really enjoyed the cuisine and culture experience at Mr. Curry’s. It was one that will be remembered.

[bjwhit]

Mr. Curry’s Questions

1. How often do guest complain that the spices used in the Indian cuisine are too hot for their liking?

2. Do many of the guests have to acquire a taste for much of the food of the menu since it includes much more flavor, herbs, and spices than what they’d be used to here in the United States?

3. How has opening up an establishment here in the United States influenced or affected the way the Indian cuisine you serve is prepared?

[bjwhit]

Chinese Hot Pot Review

 For the first cuisine and culture experience once returning back to St. Louis, Missouri from New Orleans, Louisiana, Greenville College’s Cuisine and Culture class visited Joy Luck Buffet, which is a Chinese restaurant.

 Joy Luck Buffet is located near the Brentwood area in St. Louis, Missouri, offers a fairly wide variety of food at their Chinese buffet, and allows for visitors, large groups, and parties to experience their Chinese Hot Pot located near the back of the restaurant.

 According to research, “Hot pot refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.” A Chinese Hot Pot may be served at all times of the year but is something heavily served during the colder months of the year as it is something that can be viewed as warm, hearty, and good for the soul, similar to how many in the United States turn to Chicken noodle soup during times of cold weather.

 As stated by Shao Z., “There are different styles of hot pot around Asia, and even within a given country, each household will do it a little differently, but if there's one universal hot pot rule, it would be this —you don't "hot pot" with people you don't like. Like fondue, hot pot is one of the most social of dining formats. Not only are you gathered at one table sharing a meal, but you're cooking your food together in a shared pot.” With that being stated, Joy Luck Buffet gave Greenville College’s Cuisine and Culture class options such as spicy and regular chicken broth, and mushroom broth, as well as ingredients such as lamb, beef, pork, tofu, shrimp, rice noodles, calamari, fish, cow intestine, bean sprouts, and peppers to use in our hot pots. Although the list of ingredients goes on that covers many of them.

 This experience was tasteful and unique, to say the least, as it was a first-time experience for many of the students of Greenville College’s Cuisine and Culture class. The students quickly caught onto the way of the Chinese cuisine and culture, and within very little time became lovers of the Chinese Hot Pot. Students prepared many different combinations using the wide variety of ingredients provided by Joy Luck Buffet. All the ingredients seemed fresh and well prepared, and of the three meats, the lamb seemed to be a favorite.

 Once done with the Chinese Hot Pot students were able to indulged in the buffet to really satisfy their appetites.  Once finished and satisfied, many came to the realization that this was by far the most food served throughout the cuisine and culture experiences and it was greatly appreciated.  

[bjwhit]

Chinese Hot Pot Questions

1. Ingredients used in hot pots often vary. What are some of the most exquisite ingredients you’ve seen used for a hot pot?

2. Has this establishment ever seen two groups of guest that did not get along argue or come together over a hot pot?

3. How often is a hot pot requested at this establishment?

[bjwhit]

Ethiopian Food Review

 After a long morning and early afternoon of exploring the swamps of New Orleans, Louisiana, walking about four miles, and seeing alligators, snakes, lizards, and turtles, it was time for Greenville College’s Cuisine and Culture class to experience the Nile Ethiopian Restaurant.

 The Nile Ethiopian Restaurant is located in the Lower Garden District of New Orleans, Louisiana. This Ethiopian cuisine serving location is a modest neighborhood nook offering handmade Ethiopian cuisines, family-style Ethiopian dining, as well as vegetarian options.

 This establishment offers a fairly wide variety when it comes to their Ethiopian cuisine. The restaurant’s menu features various beef, fish, and vegetarian options, as well as a poultry plates. The prices may be fairly expensive for some individuals with average plate ranging between $12-$15. Although that may not seem like much for some individuals, for the amount of food an individual receives per plate, which is a fairly small portion sizes, the price may not be something an individual would want to pay if treating a family regularly.

 The restaurant allows for individuals to share plates similar to a platter if arrival to the restaurant is in a group or multiple groups. For example, Greenville College’s Cuisine and Culture class arrived at the Nile Ethiopian Restaurant in a group close to 16 or 17 students plus two course professors and we split into groups of four, ordered individually, and then had our meals served on one big plate so that with the plate/platter arrived at our table we were all able to share bit and pieces of each others meals. This allowed for individuals to order different things and have a chance to try multiple styles of Ethiopian cuisine all while still enjoying what they originally had a taste for.

 Trying to cut back on my meat intake, and trying to be considerate of those individuals sharing the platter with me, I ordered a veggie combo consisting of foods such as green lentils, red lentils, greens, yellow split peas, sweet potatoes, and more. This was done to add a little bit of variety to my group’s platter being that others ordered beef options  and one fish option. Of course their meals came with sides such as cheeses, greens, spices, and vegetables, and of course, our meal was served with plenty of injera.

 Injera, which is an East African sourdough-risen flatbread with a unique, slightly spongy texture, is traditionally made out of teff flour. It is also a national dish in Ethiopia and Eritrea. This spongy textured bread is served with just about every single Ethiopian meal and is what was provided for us to eat with at the Nile Restaurant being that eating utensils are rarely used when indulging in Ethiopian cuisine.

 The cuisine’s flavor was really delicious. All the foods had a unique and prominent taste but unfortunately, the ingera consisted of a flavor I did not fully acquire while at the Nile Restaurant. The experience was a great one and I would like to give Ethiopian cuisine another shot in the future.

[bjwhit]

Nile Questions

 1. Why is Nile the name given to this Ethiopian restaurant?

2. There are a decent amount of Ethiopian restaurants on the east and west coast of the United States but according to my knowledge, not too many in the south. Are there many other Ethiopian restaurants near by? If so, are they major competition for this establishment?

3. Why are there not many chicken options when it comes to Ethiopian cuisine? The most popular option seems to be lamb.

[bjwhit]

Creole Food Review

 After a long day of eating and two historic establishments, touring the French Quarters as well as multiple cemeteries for tombstone tours, experiencing a ferry trip, and doing a lot of walking, it was time to visit Maison.

 Maison, having two locations, is a restaurant. The Maison location that Greenville College’s Cuisine and Culture class visited is located near the French Quarters on Frenchman Street not too far from the French market. This particular location is often recognized as the Dragon’s Den. The Dragon’s Den is a world famous event space, bar, and restaurant on the edge of Frenchman Street in the Marigny neighborhood of New Orleans, Louisiana. The establishment has two floors consisting of a balcony that can be looked over from the second floor to view live music.

 Upon arrival, Greenville College’s Cuisine and Culture class could see live music being played through the window of the venue. As we are greeted, we are taken to the second floor where we have food placed out on tables similar to a buffet fashion. We are told that meal will consist of gumbo containing sausage, and po boy sandwiches.

 After a word of prayer, as usual, we are given the opportunity to help ourselves. Topping my bowl with white rice and sausage gumbo, and making my own chicken and alligator meat po boy sandwich allowed for a delicious experience. The rice and sausage gumbo had a great flavor and the chicken and alligator meat po boy sandwich was much better than I originally imagined. We were allowed to help ourselves as much as we could eat. Many students would visit the buffet for seconds, and for others, one time through was enough.

 After eating Greenville College’s Cuisine and Culture class sat and visited with a Greenville Alumni who is currently living and working in the New Orleans area. Many students got a chance to communicate with the alumni, and ask questions. Greenville College’s Cuisine and Culture class occupied the venue for roughly an hour and a half or two hours so that many could get a chance to communicate with the alumni and each other and simply enjoy the experience of visiting Maison while listening to live music. Plus for many students, a break was needed from all of the day’s walking.

 Aside from the lack of variety, I would say that the Maison’s Dragon’s Den location was a cool experience. The food was great but I would have liked to have more options to choose from.

[bjwhit]

Maison (Creole) Questions

 1. What is normally used to create the gumbo in the Maison establishment(s)?

2. How does this particular establishment’s Creole food differ from other Creole food in New Orleans or in general?

3. What is the inspiration for many of the Creole recipes at Maison? Are they chef inspired, traditional, or a little bit of both?

[bjwhit]

Dooky Chase Review

 After exploring the French Quarters for a while, it was time for Greenville College’s Cuisine and Culture class to head to Dooky Chase Restaurant, located not too far from the mid-city area of New Orleans, Louisiana, on New Orleans Avenue.

 According to the history of the Dooky Chase Restaurant, “Dooky Chase’s Restaurant opened its doors for business in 1941. What was initially a sandwich shop and lottery ticket outlet in 1939 blossomed into a thriving bar and later a respected family restaurant in Treme. Founded by Emily and Dooky Chase, Sr., Dooky Chase’s Restaurant soon became the meeting place for music and entertainment, civil rights, and culture in New Orleans.” The Dooky Chase Restaurant include the involvement of son Eager “Dooky” Chase Jr., and later on his wife, Leah Chase who would both play major roles in the restaurant’s success and involvement in civil rights and culture.

 As stated by the restaurant’s historians, “In 1946, Edgar Dooky Chase, Jr. married Leah Lange Chase. Through the vision of Leah Chase, the barroom and sandwich shop grew into a sit-down restaurant wrapped within a cultural environment of African-American art and Creole cooking. Later known as the Queen of Creole Cuisine, Leah Chase would introduce one of the first African-American fine dining restaurants to the Country. In addition to her signature Creole Cuisine, Leah would begin to showcase African American Art throughout the walls of Dooky’s. Dooky Chase’s Restaurant was the first art gallery for black artists in New Orleans.” So it’s clear to see that Both Leah and Eager “Dooky” Chase Jr. played a major role in the Dooky Chase Restaurant success and culture over the years.

 Upon our arrival to the Dooky Chase Restaurant, we were greeted and served delicious seafood gumbo consisting of fresh, tasteful, and tender shrimp. We were then told that we would be allowed to serve ourselves at the restaurant’s buffet area.

 The buffet area consisted of foods such as white rice, gumbo, red beans, green beans and potatoes, greens, baked macaroni and cheese, spicy sausage, fried chicken, fried catfish as well as other options. To sum it all up, one would not go hungry at this buffet full of soul food and creole cuisine.

 For dessert were served deliciously sweet peach cobbler topped with whipped cream. The sweet flavor of the peaches and crunchy but fairly soft crust was a great combination and made me want more after all was finished.

 To top the entire experience off, Leah Chase came out from working hard in the kitchen to greet Greenville College. She told us about the history of the restaurant, as well as some life lessons and knowledge to keep with for a lifetime. Her sweet essence really made for a beautiful experience at the restaurant.

[bjwhit]

Dooky Chase Questions

1. What’s is one of the more memorable moments that has taken place in this establishment?

2. What was it like sitting down and having a meal with Barack Obama?

3. Have any the famous Leah Chase recipes changed over the years or have they remained the same? If any have changed, which recipes were the ones to experience a change?

[bjwhit]

Café du Monde Review

 Early on Friday morning to help prepare for the long day ahead, Greenville College’s Cuisine and Culture class made its first stop at Café Du Monde for good old fashioned beignets and hot coffee.

 Café Du Monde, a historic sight for many, is an establishment located on Decatur Street within the French Quarter. The Original Cafe Du Monde Coffee Stand was established in 1862 in the New Orleans French Market. The Cafe is open 24 hours a day, seven days a week. It closes only on Christmas Day and on the day an occasional Hurricane passes too close to New Orleans.

According to the history of Café Du Monde, “The Original Cafe Du Monde is a traditional coffee shop. Its menu consists of dark roasted Coffee and Chicory, Beignets, White and Chocolate Milk, and fresh squeezed Orange Juice. The coffee is served Black or Au Lait. Au Lait means that it is mixed half and half with hot milk. Beignets are square French -style doughnuts, lavishly covered with powdered sugar. In 1988 Iced Coffee was introduced to the cafe. Soft drinks also made their debut that year.” Aside from that, Café Du Monde does not serve a long list of things on their menu. They are fairly simple and may actually simply say “No” if an individual asks for something not on the menu or even asks for something on the menu to be fixed a particular way that affects the way its traditionally made and served at the establishment. So as you might have guessed, what I ate at Café Du Monde did not include much more than one of their famous beignets orders, which is actually four of their famous beignets.

My order way simple, an order of their beignets lavishly covered in powdered sugar, and a coffee with no additives, simply black. Although they offer more than black coffee consisting of no additives like sugars or creams but personally, that’s how I enjoy drinking my coffee.

Being an establishment with such a simple menu consisting of only a few items, I have to say, Café Du Monde is very busy. I can understand why, though. What Café Du Monde serves is very simple compared to many traditional New Orleans restaurants but it’s very good. People often enjoy what is simple and good. It’s efficient, works perfectly for individuals on the go, not wanting much food but more like a late night or early morning snack, and is inexpensive.

Although I burned my tongue slightly when taking my first sip of the delicious coffee, I have to admit that the coffee and beignets were both really good and allowed for a nice traditional experience of New Orleans.