MoMo Madness Abhi has an expanded menu with six momo dishes, including fried! By Jan Walsh
Years ago, I fell in love with Chef, Abhi Sainju’s momos on first bite. His house-made Nepalese, turkey dumplings are simply and consistently divine. Today he serves them at both of his restaurants: Mo:Mo: at The Pizitz and at his Abhi Eatery and Bar, located at The Summit.
On Abhi Eatery and Bar’s current menu, I discover a whole section of momos! So while some people are completing their March Madness brackets with basketball teams, my March madness is filled with momos.
In addition to his classic steamed version in Alabama Tomato Vinaigrette, Abhi now offers the following momos: Momocha, Kothay, Pan Fried Momos, MoMo Wonton Soup, and Momo Bowl. Momocha are steamed momos with Kathmandu Street Sauce, which adds a whole new dimension to this dish—a touch of deep heat to the mild and delicate momos. The South meets Nepal in Abhi’s Kothay—delectable, deep fried, crisp, golden dumplings with my choice of Alabama Tomato Vinaigrette dipping sauce.
The Pan Fried Momos look much like the steamed dumplings, but on first bite are firmer, more al dente, making for a lovely new mouthfeel. I order them with the Kathmandu sauce, and their texture stands up to it very well. And my final momo dish is the Momo Wonton Soup. An enormous bowl of chicken broth is filled with spinach scallions, cilantro, and momos. The soup is both light and hearty, nutritious and delicious.
And I pair my momos with a scrumptious, handcrafted cocktail, “Can’t Elope Today,” which is a golden, highball mix of Lunazu Tequila, cantaloupe, grapefruit, and lemongrass—on the rocks.
The only momo I have yet to try is the Momo Bowl. And although I can’t handle another momo today, I look forward to completing my momo bracket soon.
I highly recommend the seared sea scallops.
By Jan Walsh
Satterfield’s is one of my favorite restaurants—for many reasons. The primary reason is owner and pastry chef, Becky Satterfield’s dedication to serving organic and Non-GMO fare, with some products coming from her own garden. I appreciate that I can order anything on the menu and trust that I am eating clean… I do not have to ask the server what type cooking oil the chef uses or other questions that I typically raise regarding many restaurants’ menus before ordering.
And in 2017 when Executive Chef, Tripp Mauldin arrived, I found another reason to love Satterfield’s—his cuisine. Mauldin’s culinary expertise is evident in every consistently delicious dish.
Tonight, I find a new dish on the menu, Seared Sea Scallops. Four large scallops are cooked to perfection—deeply golden on top, and white, milky, and succulent inside. They are swimming in a colorful and scrumptious butternut squash-coconut puree with tender bites of butternut squash, along with warm and heavenly Honey Crisp Apples—cut two ways. And the addition of a beautiful brown butter vinaigrette adds a touch of earthy nuttiness to this fabulous synthesis of flavors. Easter Treats Lorena’s Scratch Sweets baking Easter desserts for Bare Naked Noodles.By Jan Walsh
Serendipity is a wonderful thing. If you believe in it that is. In today’s digital and social networking world, I typically don’t take enough real-life time to allow “happy accidents” to happen. My calendar is just to full. But recently I made time to hang out with two of my friends, separately on the same week, Linda Croley and Lauren Stuman. And serendipity happened.
And as a result, Lauren’s company, Lorena’s Scratch Sweets are now making homemade desserts for Linda’s company, Bare Naked Noodles Cafe.
Lorena’s desserts are made with organic ingredients, Non-GMO ingredients, no preservatives, nothing artificial, no dyes, no chemicals, and never frozen. Everything she bakes is delectable and wholesome.
And for Easter Bare Naked Noodles Café is offering Lorena’s Italian Cream Cake and Easter Cookies. Pre order from Southbridge cafe by calling 205-305-2715.
Organic Chicken Pita Eli’s Jerusalem Grill makes eating healthy easy and enjoyable. By Jan Walsh
With today’s food system, I am careful what I eat. But not at Eli’s Jerusalem Grill. From the lamb chops to the hummus, Chef Eli Markshtien serves organic, Israeli cuisine—that is not only so good, but that I also feel good about feeding my family and recommending to my friends and readers. For your health he uses grass fed beef, natural local produce, Non-GMO cooking oil, organic rice, and organic chicken. Even the iced tea is organic! I have been in this kitchen for a photo and video shoot and can attest to all of the above and more. Everywhere I looked on his shelves, I saw USDA Organic labels. And if you have allergies, like me, he will make your food in a separate bowl in separate area if you call ahead.
I typically order the chicken kabob. But today I am working at my desk and order a take out of the chicken kabob sandwich. The pita bread is house made in the kitchen—daily. No wonder it is so fresh. The wholesome pita sandwich is overfilled with bites of grilled, marinated, organic, chicken breast, and an Israeli salad, made of fresh diced tomatoes and cucumbers. Everything Eli calls for an extra slathering of his marvelous hummus, including this pita—would come here just for the hummus and pita bread. I also choose a side of crunchy, acidic, slaw style Red Cabbage Salad. The scrumptious sandwich and sassy side are a healthy, fulfilling, and highly recommended.
Eli’s Jerusalem Grill has two locations, Highway 280 and at Pizitz Food Hall and is open seven days a week for lunch and dinner. Pre-Season Peek
I get a sneak peek taste of Season’s 52’s Spring menu.
By Jan Walsh
Seasons 52’s Spring 2018 menu rolls out on March 6. But Chef Oliver Robinson must have known that I can’t wait because he invited me to join the staff at Seasons 52 Fresh Grill for a pre-tasting of their Spring menu in late February. Here he brings out 12 of their new and revised for spring dishes. And from starters to a new mini indulgence—I indulged.
Each colorful dish sings with brightness and freshness. And when the last bite is tasted, I pick two favorites for my Weekly Food Find: Crispy Prosciutto and Asparagus Flatbread and Shrimp Scampi starter. The flatbread arrives piping hot, is colorful, thin, crisp, and loaded with bubbling parmesan, mozzarella, and camembert cheeses. Synthesizing with this melted goodness are generous toppings of asparagus chips and crispy prosciutto. And the bread is brightened with a half spritz of lemon juice. The flatbread makes a great shared dishbut is also awesome paired with the Shrimp Scampi. The aromatic scampi boasts five jumbo succulent shrimp atop al dente vegetable noodles, all swimming in a garlicy scampi sauce. The shrimp are cooked perfectly—plump, firm, and glistening. And their slight sweetness shines through their lovely, crisp, and dense texture.