Anthony Bourdain

Just like many of you reading this most of us woke up, picked up our phone opened Facebook to see what we have missed while we slept and with that came bad news. Through social media we found out that a beloved, inspirational person we all grew to know and love passed away at the mature age of 61 from an apparent suicide.

The story I am here to tell is my personal story in how Chef Bourdain influences my interest in becoming a chef. Graduating from college in 2004 I had plans for many things, I was excited and proud for getting my B.A. but one thing that became a big interest was the culinary world. I cooked things I knew and what I ate growing up like rice, beans, pork chops, fried chicken ect. I was big on watching the Travel Channel and Food Network with shows that inspire you how to cook as well as places you only dream of and see of tv. Growing up in an inner city, you don't really get to experience these vast parts of the world. I remember one summer turning the tv and watching a show called No Reservations. It was about a rugged man who didn’t play by the rules, said what ever he felt and was honest. This man was Anthony Bourdain. I didn’t know much of him at the time but my interest was seeing all these places and all these cultures and the different cuisine he got the chance to experience. There were ingredients I never tasted, heard of or could even pronounce that excited me. Whether it looks weird to us and might have not been appealing to us Bourdain always respected these cultures and gave his honest, wholesome opinions.

Bourdain was one of the first shows I can remember that showed that no matter what color or culture you were it was okay to break bread together and have a good time. I saw on this show people who had nothing but a roof over their heads, flour, water and fire to make meals to feed a village in celebration of a visitor from a land they never been to. As I grew older I became more interested in the many unique and different cultures and what they ate. I looked forward to every show he was on and it gave many of us watching hope that we can see the world and taste the cuisine as he did. My desire to be a chef became more real as I expanded my taste buds, not scared to try new things. The many spices and herbs that were introduced on the show I saw I was so eager to try. He always spoke his mind and we loved him for it. As he traveled the world in search of that next special meal, with the many people he came across I am sure he has touched many lives in his culinary adventure. As I scroll through Facebook and Instagram I see how much he will be missed.

To his entire family and close group of friends, I send my condolences and to You chef we are grateful to have traveled with you through your eyes, even if it was from our couch.

Pacifico Restaurant

Pacifico Restaurant

  My wife and I have started a new tradition where every year we try new places to eat during restaurant week. This year we chose Pacifico restaurant down town new haven. For those who don't know what restaurant week is, Restaurant week is different restaurants from across Connecticut will offer up special deals for restaurant week that might include a multi-course prix-fixe menu starting at a fix price.  Pacifico had a 3 course meal for $30. There is a special menu for each participating restaurant and most have lunch and dinner specials for that week.

  We both chose something different to taste and experience for the first course. I had  Ceviche de Salmon & Camaron; Shrimp, salmon, sweet potato, corn, avocado, aji rocoto. When the waiter brought me the dish I was impressed by the presentation. The smell of the citrus and shrimp was delightful. Seeing the long fried plantain chip was exciting, it's one of my favorite foods to eat. At first bite you can taste every single ingredient and how fresh it is. The herbs, the seafood and even the sweet potato taste at the end. This was the first time I had a ceviche with salmon and I feel I been cheated all my life. The salmon works so well, gives the dish another level of texture and taste. What made it work was the salty plantain chip to help clean your pallet so you can experience that first bite all over again. My wife had Shrimp-corn chowder; Shrimp, corn, yucca, cilantro, crispy leeks. She enjoyed the dish very much, I had a very unique taste and it was a very well balanced dish. It is a dish I wouldn't ordinarily get but having a taste I would order it in the future.

   For the second course we couldn't help but to get the same dish. We the guest sitting beside eating it and from what we read on the menu, we both simultaneously said we wanted the Steak a la Parrilla; Grilled hangar steak, morro rice, green chimichurri. My steak was well seasoned and tender. The fried onions topping gave a nice contrast in texture. If you know me you know that I have to be in the mood for rice. My culture like many others, rice is a big part of our diet. With that being said I had high hopes of this rice being well seasoned. I was excited to see that the rice had other ingredients in it such as variety of vegetables and one of my favorite things to eat with rice, sweet plantains. The side dish of the chimichurri sauce was made in house and with fresh herbs. The heavy use of cilantro gave it a strong herb taste and slightly overpowered the steak but it definitely gave the dish another fresh element and it elevated the steaks overall flavor.

 One of my weaknesses is chocolate so for the final course I had to choose the Chocolate Lava Cake. This was the weakest dish of all of them but none the less it was delicious. I rarely write negative comments about a dish because I know how hard it is to create and execute a recipe. The cake and chocolate were good but the chocolate inside wasn't warm like I expected it to be seeing that it was called lava cake, but surely was quite tasty. My wife had the Tres Leches rice pudding in which she wasn't a fan of because of the texture, I on the other hand didn't mind it. We have never heard of tres leches rice pudding so willing to try and experience new things we ordered it and ate it. Over all the 3 course meal and special was good. The over all experience was great the atmosphere and the waiters were very polite and attentive.  Pacifico has a bar so if you want to come have a drink as well you can. We will come back in the near future. So stay tuned for future visits of restaurant week coming this fall.

   

More info on Connecticut Restaurant Week click on link:

http://www.connecticutrestaurantweek.com/new-haven-restaurant-week/pacifico/

• Pacifico Restaurant
• 220 College Street
• New Haven, CT 06510
• 203.772.4002
• pacifico.restaurant@yahoo.com

Mi Pueblo Restaurant & Bakery

  When families think about eating out most of the time they tend to think about these big food chain restaurants where the menu is all the same, the service is horrible because of the flow of people that come in and out. When my family and I go out to eat we love to find what we call the Mom and Pop places that are family owned. This place is just that. Mi Pueblo Restaurant & Bakery in Bridgeport Connecticut. This Colombian restaurants is a very intimate place where you can come for a great meal. Not a big place but they make up for it with big bold Latin flavors. The menu is what you expect from the heavy breakfast of arroz con huevos revueltos con maduro, (rice with scrambled eggs and sweet plantain) to the filling lunch and dinner plates. The amount of food on the plate is well worth the price, it's like you going to Abuelas (grandma's) house where she makes sure you are full. For those who don't read Spanish, well don't worry, the menu translates in English what you want to order.

     Today I ordered the Pechuga De Pollo Empanizada (breaded chicken with white rice, beans, sweet plantains and salad.) My first time ordering this dish and I didn't know what to expect. My wife had the Ensalada Verde (green salad) simple it sounds but as you see in the photo it was very fresh with home made dressing. The dish took a bit to come out but it was for sure worth the wait when you see the portion of food that's on the plate and that it's still nice and hot from the kitchen. As hungry as I was, I was determined to eat it all. Well sad to say I failed, I ended up bringing the rest home. The chicken breast was crunchy and moist, exactly what's expected from a breaded chicken breast. People who know me know that I eat rice but it's not something I am in love with but this white rice was delicious I even had to fight my son who kept trying to eat the rice off my plate. He enjoyed the rice and beans and if he eats it they must be good! For the families who come visit this place they do have cheeseburger and hot dog on the menu for the smaller picky eaters as well as a kids menu with french fries and nuggets. If your in a hurry they do have Empanadas and arepas. Even a bakery where they make leche asada, donuts, pudin de pan to name a few.

Mi Pueblo Restaurant & Bakery
1222 state street Bridgeport CT 06605

Italian Kitchen

 In a perfect world we all wish we could travel, see the world and taste the cuisine from all over the world. But in reality, many of us are not as lucky to do so. Our second option is eating at places who brings a part of their country, their culture, their flavors. Italian kitchen in Fairfield, CT does just that. I have never been to Italy but I am sure the Italian Kitchen gives you that same vibe as if you were standing in Grandmas kitchen in Italy. When I first walked in I instantly smelled all these aromas, the pizza dough, the sauces, the herbs and not to mention the big hello how you doing from Dom the chef and owner of the Italian kitchen.
   Its my first time here and Dom made me and my business partner feel welcomed like we were regulars. With an open concept you can see what the chef is preparing for you in the kitchen. Nothing is hidden and its entertaining to see him work. They also have a bakery counter where you can get some homemade biscotti, fresh filled cannolis and more. Dom asked us what were we looking to eat, we were just looking at everything and he mentions he was working on a "Breakfast Pizza". My business partner and I looked at each other and with out hesitation... yes, we'll take that!!
   He begins to make the pizza and describing it, bacon, egg, cheddar cheese and Angus beef. While making our pizza Dom gives us a little history of the family business and where the name came from. We shared our story of our business and the love of photography, sports and food. We felt like we came into his home and he was making us a meal. Finally he brings this steaming hot pizza straight from the oven and the first this I notice was this beautiful sunny side up egg dead center of the pizza. Then he cuts the pizza in front of us and watched this egg slowly drip on every slice with the bacon and Angus beef every where. The well anticipated first bite was much more than expected, DELICIOUS! The egg is the first thing you taste leading the way for the crunchy bacon and nice smokey taste of the beef. All these flavors complimented each other so well, it did feel like breakfast you can eat for lunch and dinner as well. 

Italian Kitchen
Tel.: (203) 955-1700
1700 Post Rd,
Fairfield, CT 06824 

Mon - Wed:	09:00 AM - 07:00 PM
Thurs - Sat:	09:00 AM - 09:00 PM
Sunday:	09:00 AM - 07:00 PM

They also have classes on how to make Fresh Mozzarella

Sub Queen LLC

Everyone loves a fine dining experience, but when I think of food many of times I think of comfort food . Sub Queen here in Stratford, CT gives me the fix I need when I think of a delicious cheesesteak or some crispy sweet and spicy Asian inspired wings. When you first walk in you get that neighborhood vibe where the locals come to eat great food. It's not a big place, but spacious enough to have room to sit back and enjoy the environment. During football season this is the place to hang out come Sunday. All the Steelers memorabilia and signs, down to the family photos laminated onto the table tops to show the families love of football. With affordable prices throughout the menu you can't go wrong with any selection. Not to mention, the quality and quantity is well worth the price. From grinders to salads to wraps -even kids meals there is something for everyone looking for that good tasty food fix.
 On my visit I ordered the "chili cheese steak", yes I said chili! This unique version of a classic was my first time having it Once it arrive to my table I was so happy I ordered it . It was massive!. The chili and the smooth cheese sauce, meat overflowing the bread was nothing more than spectacular. I doubted myself if I can finish it, but I sure was gonna try. With a side order of cheese fries I was in for a challenge. The first bite was as expected, food falling down my chin, with a big punch of flavor. The spice of the chili had a good kick, but not overwhelming where you lose the taste of all the other ingredients.

Another item I had to get were Neet,s special Asian wings. I am a sucker for wings and these wings were in my top 3 places to get wings. These spicy, sticky sweet wings where amazing!! Good for any day, but especially on football Sundays when ypour sitting back and enjoying the game with friends. With several TV's on the wall you can do just that! Order all the different types of wings and share. Drop by and enjoy some food. Leave a comment and share your experience. I plan to go back and try the Po Boy, I hear it's on point!

Sub Queen LLC
1459 Stratford ave.
Bridgeport CT 06607
Hours: Sun - Sat 11:30am - 9:00pm

Who am I

 My name is St.V. Padilla. I was born in Bridgeport, Connecticut and raised most of my childhood in Puerto Rico. I am proud father of a 4 year old boy. Growing up I found a high interest in sports where I excelled' I attended the University of Bridgeport, graduating with  Bachelors in Fine Arts.  For the last 13 years I was a preschool teacher and loved my job. However, as the years passed I suddenly felt I was missing something. cooking has been a passion of mine. My wife has always supported and encouraged me to go after what I love and cooking professionally became my next goal. I left my job to pursue this dream but I didn’t know where to start. Ironically a friend sent me an email with an application for a 12 week culinary training course. I was taken back a bit because I couldn’t believe plus, it was being offer just 10 minutes from where I live. Soon after applying, I received a phone call informing me that I was accepted into the class! I was so happy but I didn’t know what to expect. 
On orientation day I knew then that it wasn’t your ordinary class., I saw that it was going to be a challenge and that I had to earn that certificate at the end of the program. My teacher and now mentor Chef Raquel Rivera-Pablo took me under her wing and showed me there is more to cooking then just putting food on a plate. Food to me is personal. It was always shared with family and friends and its something I always connect with that memory. My son has an interest in cooking and I plan to share my knowledge and new ventures with him. As my passion continues to grow and I find new recipes and work with new ingredients, I plan to share my experiences with you as well so we can experience this wonderful culinary journey together.