New York Serenade

Too bad I couldn't have my bike while I was in Brooklyn, because everybody else did. I've never been in the burrough until I went to visit my friend Claire a couple weeks ago. The streets are covered in artwork; whether it's art or "art," this place is a oggler's dream come true!










Brooklyn is beautifully eclectic, but when it's Christmas in Manhattan, how can you resist?

"Feel Free to Contact Me"

(courtesy of Gaping Void)

Hugh MacLeod is a cartoonist and CEO of a company that markets South African wine in the US. His works are done on the back of business cards...cute, huh?

Fog Rolling In

(courtesy of Heidi Swanson)

Heidi Swanson doesn't only take uniquely beautiful photos, but she also has unique skills in cooking. Her infamous blog, 101 Cookbooks, is an ode to all-natural foods and frequently caters to a gluten-free audience. Her foodie photos are also very ascetically pleasing, and will quite possibly make you drool at the mouth.

Happy Thanksgiving.

(courtesy of steven beckly)


happy thanksgiving.
remember to be thankful for those who bring peace to your life.

Food for Thought

Thanks, sissy...

Love Sweet Love

(photo courtesy of Le Love)

Painfully Beautiful.

City Stream

I came across this photo stream by Wayne Bremser, a San Francisco photographer.

Some of the most ordinary images are made extraordinary by his choice of color/black&white/bronzing.

enjoy.

Happy Hour @ The Chameleon

(I love the facade of this restaurant in Baltimore. It's a hidden gem on Harford Road, and sits next to a Safeway parking lot...only giving it that much more of an "odd-man-out" feel.)

(This menu was so mouth-wateringly poetic, it was worth a posting....)

It’s Friday!!!

Happy Hour’s tonight @ The Chameleon featuring $2 off beer & glasses of wine from 5-7pm . Relax, decompress, and enjoy good company!

The Rillettes Sarthoises would be a lovely addition to share as you coif... Chef Jeff Smith (my handsome husband), loves researching and cooking dishes with authentic, old, classic preparations. Rillettes are one of the most traditional recipes in France. Different regions have different styles. The rillettes from Sarthe, are characterized by a rustic preparation with larger chunks of pork, a pale color, and a subtle taste due to long cooking times at a low temperature.

These rillettes began with a Heritage Berkshire pig from the pasture-based Ferguson Family Farm in northern Baltimore County. After breaking down the pig, Chef Smith salted and cooked it slowly for 12 hours. At this point, the meat was extremely tender. He blended it with fat to create a very tasty meat spread, rillettes.

Hope you can make it in!

All the best, Brenda

The Chameleon4341 Harford Rd.

Hours: Tues-Thurs 5-9 Fri + Sat 5-10

http://www.thechameleoncafe.com/

Soup PUMPKIN & LEEK 7

Farmer’s Market pumpkin simmered with leeks and vegetable stock, purred, finished with cream

CAULIFLOWER DUCK 8.5

Roasted cauliflower, duck, and duck stock

Appetizers

RILLETTES SARTHOISES 8

Ferguson Family Farms Berkshire pig cooked in the old Sarthe tradition

MUSHROOM & LEEK CUSTARD 8.5

De Puy lentils, roasted root vegetables, baby beet greens, wild mushroom leek custard

ESCARGOT 8

Escargot, puff pastry, and garlic butter

OYSTERS 9

Cornmeal encrusted flash fried oysters, spinach, bacon, Herbsaint, and remoulade

CHEESE PLATE 11

A trio of cheeses with fresh fruit and compote

HOUSE MADE CHARCUTERIE 11

An assortment of house made sausage, pâté and terrine

Salads

BEET & APPLE 8.5

Roasted local beets, Reid's Orchard apples, Cherry Glen Farm goat cheese, toasted pecans, Truck Patch Farm bacon, shallot vinaigrette, and arugula

HOUSE SALAD 7

Mixed greens, sherry vinaigrette, warm goat cheese crouton

GRILLED LETTUCES 8

Grilled romaine, endive, and red leaf lettuces, garlic cream dressing, walnuts and Parmesan cheese

TONGUE SALAD 7

Veal tongue, beet greens, parsley caper vinaigrette, and herb & tasso stuffed egg

Entrees

VEGETARIAN 23

Organic local roasted root vegetables in a shallot velouté, beet greens, Hen's Nest hardboiled egg, mixed organic greens, and pâté brisée

BLACK COD 27

Pan-seared black cod wrapped in bacon, clam oyster vichyssoise

CHICKEN & SHRIMP 27

Roasted Ferguson Family Farms free-range chicken, Marvesta shrimp, brandy and chicken cream sauce

CHOUCROUTE GARNI 24

Housemade sauerkraut, Krakos sausage, braised Truck Patch Farms pork loin, belly, cheeks, and Briedenbaugh potatoes

STEAK 26

Grilled Terres Major, herbed potato gratin, and lyonnaise sauce

LAMB 25

Braised lamb shank, split pea risotto, preserved lemons, and reduction sauce

DUCK 26

Grilled duck breast with braised pork belly, fresh succotash, and solferino sauce

SWEETBREADS 24

Grilled sweetbreads, chicken and vegetable sausage, salsify potato purée

RABBIT 26

Braised rabbit, mushrooms, pearl onions, cognac mustard sauce, and duchess potatoes

*Note: "Sweetbreads" are actually the thymus of a calf. did you know that?

Fall Colors