Gourmet French Lunch date, Pumpkin patch day!

Calvin’s Food Styling page: http://calvinrutherford.com/series_ii_food_styling

Having some pigs in a blanket again with to the long ones and jennie-o turkey sausage and PB fate and shares ISA out training the boy on how to ride his bike without the training wheels All right we are at the pumpkin patch and we’re gonna pick out a pumpkin one for each of them and I’ve got this big wheelbarrow here so we can take it all back you see what we were out here in the string beans picking the few beans I

Don’t I’m talking about the ladybugs jobs and the bees jobs spider boys found a spider web and that yeah we don’t want to bother enjoy that right there what’s We are home and this is my lunch I’m having some green beans with heirloom tomatoes and a thin cut pork chop and that is my lunch All right it is Wednesday and I am on my way to meet a friend for lunch we are going to meet at the Community College here there is an actual there’s a restaurant there it’s called Russell’s restaurant and it’s a really an exceptional place because they have a wonderful wonderful culinary school

There it’s just top-notch this culinary school here is just really amazing and so what they do with this restaurant is is totally run by the students who are learning all of the ins and outs of restaurant chore and also you know about culinary and cuisines from all over the

World and so they do different themes on certain days and if you get in there I mean it’s amazing because you have different themes and like this afternoon for lunch it’s French everything is French so it’s a French cuisine and they are putting everything that they’re learning to to application

And they serve you the restaurant so it’s a three-course meal which you get for like just a little over five dollars I think which is like phenomenal you know so it really just goes into the student fund so I guess if you want to do more you can donate you know what I

Mean and then like I think Thursday evening they have the aromatics class is doing their you know three-course dinner it’s so superb you know and so I just I haven’t been here for years and so I thought you know what I really want to go is to see what they’re doing

Calvin attended here and so that’s when we used to go to Russell’s quite a bit anyway I’ll show you what we’re gonna have French cuisine it’s probably not going to be low in calories and it’s a three-course meal so I have no idea what it’s going to be and I honestly

Don’t feel like picking and choosing and going okay you know sometimes a lot of times with the French cuisine there will be a nice sauce and that’ll be a rich sauce and so you really can’t separate that from you know I can say can you keep this aside can you keep that aside

But the deal is is that the dish itself is artistically put together every flavor is put together to complement the entire dish so I I’m just gonna experience it in its fullness and not hold anything back and so I’ll show you what that is just out of curiosity I’m

Gonna try to figure out the points but I don’t know if I’ll be successful in doing that but anyway I’ll let you know how that goes and you may have noticed the picture of the donuts when we were at Richard when we read the orchard yesterday those donuts were something

That they specialize in they only have them once a year they’re they’re called apple cider donuts and they make them there they are the size of doughnut holes and so you get six of them for 250 and so I got them to split with the three

Boys and so I had one and a half of the donut basically a doughnut hole and so I’m really not counting that as the splurge like that I’ve been holding up I’ve not been to the doughnut bar yet because I keep missing the time they close early so that’s fine because I

Actually think I want to put that off for a few more days since I’m having this rich lunch today and I did not have breakfast so I’ve been kind of like saving up my calories and I’ll probably have something really light later if I have dinner except to balance it out

When I do this it’s like I want to make sure that I get more steps in that I get my exercise in and that I pull back on other foods so there has to be a balance there that happens you have to be have to be responsible and I have to be

Accountable for what I am putting in my body so I have to try to balance out and drink lots of water you know to flush out some things but those doughnut holes I have to tell you that apple cider donuts oh my goodness it was if they

Were warm because they just made them and that that icing was made out of their apple cider that they make from their fresh apples from their orchard that they pick on sites I mean the whole thing just reeks of freshly made and there’s just like you know as small as

They were they were so supremely flavorful that I would be hard-pressed to I mean I’ve been to pink box before and to other great doughnut places I would be hard-pressed to find a doughnut those surpasses that little flavor that is so concentrated in that little doughnut they make at the orchard and so

I’m really looking forward to going to the doughnut bar because I would have it would have to be really really good to actually take the place of that little donut from that that little donut hole from the orchard I mean that I’ve never tasted anything that good in a donut it’s just there’s

Really no you know if you can get fresh food there really is no substitute for freshness there really is not you know it makes all the difference in the world no matter what it is you know it has to make all the difference but anyway um I

Told you I’m a foodie sometimes I’m gonna go off like this and talk about food because it is one of my passions I love the art history of it I really do the creativity I love how people come up with things how they come up with solutions I love how they paint the

Plate I just you know I just I think it’s fabulous Anna it’s one of the things that I love to do anyway our eldest son Calvin is a speaking of which he is a food stylist yeah the food stylist is somebody who takes all those fancy pictures and the magazines when you see

You open up a boat of fatigue and you have these just drop dead pictures of food that’s what Calvin done and so it’s one of his many talents and I am going to link his photography page if you want to see some of his food stylings I will

Put that link below and you can just kind of like peruse some of his Photography work he does all kinds of photography but food styling that’s his like I don’t know he was just born to do that and so if you ever want to put together a cookbook and you need some

Food photography telling you you might want to give him a contact anyway I am gonna let you go so I can show you some pictures of what we’re having and I will talk to you guys next time all right I love you guys thanks for listening bye You