I was prepared to like the Biltmore Bar & Grill before I tasted the food. Their upstairs dining area is a wonderful indoor garden, a lovely sprawling array of potted plants, small trees and dark foliage. While I love dining al fresco at home, the pleasure of sipping wine and eating a meal surrounded by blooming flora is always slightly undermined by the fact that all I can think about is how much needs weeding, or pruning, or repotting, or how much the lawn needs mowing, or how much that hedge really needs to come down, or how the apple tree is any minute now going to start hurling its fruit at the garden with a vengeance and that no amount of apple crumbles will even begin to deal with its prolific bounty…you see how it goes. At the Biltmore’s aptly-named ‘Garden Grill’, no such worries could intrude upon my eating experience. Instead, I got to enjoy the somewhat eclectic décor (there are two big white sculptures of deer wearing sunglasses in front of a huge, wall-length drinks cabinet, a curtain of rushing water behind the bar and chairs and sofas upholstered in plush velour) without worry, preferably while taking it in over a cocktail from the extensive menu – the Bellinis are lovely, as is the bourbon-based ‘Old Fashioned’.Read More
Few people seem to know what to do with a persimmon. In fact, most people I know have never encountered them before. They’ll either hear me mention one and say ‘what’s that?’, or they’ll glance over at it in the fruit bowl and look confused. I can kind of understand why: persimmons do resemble large, squat orange tomatoes, so seeing them nestled there amongst the bananas, apples and pears might seem a little odd (even though the tomato is, of course, technically a fruit). I explain the unique qualities of this fine fruit, tell them how good it is in a variety of dishes…and then of course they say ‘Oh right’ and promptly forget, assuming this is another of my mad fruit whims to be humoured and then quickly disregarded.Read More
Among several recipe instructions that are guaranteed to make my blood boil is the phrase ‘brown the meatballs on all sides’.
Now, I know a qualification in mathematics is not an essential requirement for the amateur or professional chef, or indeed the humble recipe writer. But it doesn’t take Archimedes to figure out that meatballs are, in fact, spherical. This means that firstly, they do not actually have sides, and, secondly, the act of browning them entirely over their total surface area is logistically impossible.Read More