As you know from reading part I in this series, my husband and I are going on a cruise September 14-19, with a group of ladies called "Chicks At Sea". There's still time to join in, so please give me a call or email me if you would like to be a part of this fun group! This blog will feature additional French terms to make menus easier to understand and hopefully dining in a formal group setting more fun and relaxing!
Terms about how things are cooked:
A la Anglaise (ah lah AN glez) French for prepared in water or stock
Amandine (ah mahn DEEN) prepared with or often coated with almonds
Au gratin (oh GRAH tin) served with bread crumbs and/or cheese on top
Au jus (oh ZHOO) in its own natural juices
Au poivre (oh PWAHV ruh) French for with pepper
En croute (ahn KROOT) French for in a crust
Flambe (flam BAY) French for flamed
Provencale (proh VEHn SAHL) French, cooked with garlic, olive oil, and tomatoes
Saute (soh Tay) to cook in fat quickly
Remember as always, your waiter is ready to assist you in making your dining choices and will bring you anything on the menu to sample and experiment with. Second helpings are always available. Don't be afraid to ask questions of your dining companions either. People enjoy sharing knowledge, and it's a good conversation starter!
Wednesday, June 17, 2009
Thursday, June 11, 2009
Cruise Menu Items Demystified-Chicks and Husbands at Sea!
When my husband announced he wanted a cruise for his retirement gift in September, I smiled. As realization dawned across his face, we both began to laugh out loud. As he well knew, I have spent a great deal of time and energy getting ready for our September sailing of Chicks at Sea girls getaway cruise. I told him I would be happy to take him sailing with us on Chicks at Sea. His one stipulation was that I not embarrass him at dinner by letting it be known that he didn't know what the menu items were. He, like many people, doesn't know Coq au vin from Nestle's Coco, so I thought a series of articles on menu demystification might be in order.
Many of the menu item descriptions you will see at fine dining establishments and on a cruise ship menu are derived from French, Italian, Greek, Spanish, Thai, Indian, German and a multitude of other languages. Naturally, if you don't speak these languages, you like Marv, may lean over to your spouse and say: beef, chicken, pork? Let's start with French terms and start to simplify a bit.
Soup choices in French:
Bisque (BISK) French thick cream soup consisting of shellfish and spices
Bouillon (boo YON) clear broth
Consomme' (kahn soh MAY) clear, seasoned broth
Vichyssoise (vee shee SWAHZ) a cold cream, chicken stock, leek, and potato soup
Meats in French:
Beofu (BUHF) beef.
Chateaubriand (shah th bree AHn) French for a thick cut of grilled sirloin or Porterhouse steak served with vegetables and sauce
Filet mignon (fil LAY meen YAWN) French for a small, thick steak from the beef tenderloin.
Poisson (pwah SOHn) French for fish
Poulet (pooLAY) French for chicken
Saumon (soh MAHn) French for salmon
Veau (VOH) French for veal
and finally Viande (VYAHND) French for meat
and Escargots (es kahr GOH) French for snails. I didn't put it in the meat section, because, well it's snails.
Now foodies, this list is not for you, it's for the average person, so no negative comments! There are more French categories to explore, so look for the next installment soon. And, remember, the food will be just as tasty if you don't pronounce it perfectly! And, your waiters stand ready to assist you with your selection and will allow you to try any dish or dishes on the menu at no extra charge. A cruise is a wonderful place to try new things and spread your culinary wings a bit. Until our next installment, happy eating!
Sandy, the diva cruiser, is in reality, Sandy Wheeler, The Chicks at Sea lady, an independent contractor with Connie George Travel Associates. Email me with any questions or comments.
Many of the menu item descriptions you will see at fine dining establishments and on a cruise ship menu are derived from French, Italian, Greek, Spanish, Thai, Indian, German and a multitude of other languages. Naturally, if you don't speak these languages, you like Marv, may lean over to your spouse and say: beef, chicken, pork? Let's start with French terms and start to simplify a bit.
Soup choices in French:
Bisque (BISK) French thick cream soup consisting of shellfish and spices
Bouillon (boo YON) clear broth
Consomme' (kahn soh MAY) clear, seasoned broth
Vichyssoise (vee shee SWAHZ) a cold cream, chicken stock, leek, and potato soup
Meats in French:
Beofu (BUHF) beef.
Chateaubriand (shah th bree AHn) French for a thick cut of grilled sirloin or Porterhouse steak served with vegetables and sauce
Filet mignon (fil LAY meen YAWN) French for a small, thick steak from the beef tenderloin.
Poisson (pwah SOHn) French for fish
Poulet (pooLAY) French for chicken
Saumon (soh MAHn) French for salmon
Veau (VOH) French for veal
and finally Viande (VYAHND) French for meat
and Escargots (es kahr GOH) French for snails. I didn't put it in the meat section, because, well it's snails.
Now foodies, this list is not for you, it's for the average person, so no negative comments! There are more French categories to explore, so look for the next installment soon. And, remember, the food will be just as tasty if you don't pronounce it perfectly! And, your waiters stand ready to assist you with your selection and will allow you to try any dish or dishes on the menu at no extra charge. A cruise is a wonderful place to try new things and spread your culinary wings a bit. Until our next installment, happy eating!
Sandy, the diva cruiser, is in reality, Sandy Wheeler, The Chicks at Sea lady, an independent contractor with Connie George Travel Associates. Email me with any questions or comments.
Thursday, June 4, 2009
The ‘Bed and Breakfast Lady’ visits the Fuquay Varina Mineral Springs Inn and Gardens
The perfect word to describe the Mineral Springs Inn at first sight was charming. Not too large, not too small, just perfect for a girl's getaway weekend or a quiet romantic weekend for two. Located on Main Street, directly across from the Mineral Springs Park, this Victorian home is on the National Historic Registry. With five gorgeous rooms, each with its own unique character, I had chosen the "Goldfinch Room". The online registration process was smooth and gave me a confirmation email I could print, always a comfort for those of us from the baby boomer generation. My first discovery on arrival was the charming gazebo tucked away with rockers and climbing roses. The shiny Smart Car parked next to the stone fireplace made me smile and left me thinking of questions for John and Patty, my Innkeepers. I glimpsed quiet garden seating and fountains ready to be explored. But all of these treasures would have to wait, as my first order of business was some quiet time.
My host, John Byrne, greeted me warmly in the best tradition of southern hospitality and I felt immediately comfortable. After showing me around the public areas of the inn downstairs, John brought in my luggage and showed me to my room. And of course, answered the most important question when visiting a b and b, when do you serve breakfast? John gave me a quick history of the room and some of the pieces of Victorian furniture and left me alone for a much needed nap. The Goldfinch room was a delight to the eyes, decorated in blues and yellows (my favorites) and of course a Goldfinch print in an antique frame. The attached bathroom was another treasure to explore later with interesting looking amenities and a step in glass enclosed shower.
Hunger woke me an hour later and I turned to the area guide in my room for my dining choices. There were several menus, complete with prices, and the decision was easy. A restaurant "just up the hill" named Cooley's had crabmeat stuffed flounder, a favorite and a deal maker. I dressed and went downstairs and asked John (and his visiting nearly twin brother) that I was thinking of Cooley's. When they assured me they were having dinner there later, I knew I had made the right decision.
Cooley's is a family enterprise and the owner greeted and brought me a glass of white wine personally We talked a bit about the fun and frustration of being a small business owner. I did order the crab stuffed flounder along with sweet potato and a garden salad. Raised near Calabash, NC I admit to being a seafood snob, but this meal could hold it's own in any of the eateries along Highway 17. One tip for ladies traveling together to Cooley's, you can easily split an entree' and add salads or desert. These are huge potions!
After a leisurely meal, I ambled back (if you haven’t ambled lately, try it--it’s delightful!) towards the inn and set about to explore the gardens and that gazebo I mentioned earlier. The gardens were integrated with fountains, intimate seating areas, birdhouses, and angel statues. Many of the plants and trees had informational plaques giving the name and other facts about the plant. An 80 year old magnolia graced the lawn on the side of the house, while herbs, annuals, perennials, trees, and decorative stone made the gardens a delight around every corner. I met Patty, the mistress of the garden, out digging, weeding, and watering. Patty is a 35 year retired educator, but she had definitely found a new calling creating a tranquil outdoor living area. I saved the gazebo for last and was glad I did. The rocking chair was perfect for my mood and the overhead ceiling fan made the area cool and peaceful sounding. The best sound, however, came from the birds in the trees overhead. The serenade was so perfect, I thought at first it was a CD of bird sounds. About dusk something happened that I had not seen in forever--fireflies starting popping all over the yard. It seemed a long time since I had slowed down enough to experience the calming peace of nature. Even as I enjoyed the solitude, I kept wishing my hubby were there or my best friends—what a time we could have had! Finally, there seemed nothing better to do than a hot shower and to curl up in the fluffy robe provided in my room with a good book and say goodnight.
Our breakfast was served on beautiful china and included fluffy scrambled eggs, thick cut bacon, deli baked blueberry bread, a croissant and cheese and an assortment of gourmet spreads. Our host, John, entertained us with a musical mystery CD and local and family folklore. This was a charming (excuse the second use of this word, but it just sums it up so well) addition to the usual ebb and flow of breakfast conversation. Our innkeepers went out of their way to make our stay warm--you went away feeling they really loved what they were doing!
After a quick stop for photos at the Mineral Springs Park, I was on my way home. The water from the spring has been reported for centuries to be a cure for whatever ails you. Individuals traveled long distances to "take the waters". To my untrained eye, it looked like a pretty spring with nothing special to see. But just to be on the safe side, I took my shoes off and dangled my toes and hands for a moment or two. Who knows, Maybe I do feel better!
Thanks for reading my report and email me for more information about an idea you have for a girl’s getaway weekend or ladies cruise.
The B and B Lady
Sandy Wheeler, aka the diva cruiser, takes on a new role as the b and b lady. Sandy is always willing to go the extra mile to find fun and relaxing getaway travel for the girls! For more information about our Chicks at Sea ladies cruise, please visit www.ChicksAtSea.com.
My host, John Byrne, greeted me warmly in the best tradition of southern hospitality and I felt immediately comfortable. After showing me around the public areas of the inn downstairs, John brought in my luggage and showed me to my room. And of course, answered the most important question when visiting a b and b, when do you serve breakfast? John gave me a quick history of the room and some of the pieces of Victorian furniture and left me alone for a much needed nap. The Goldfinch room was a delight to the eyes, decorated in blues and yellows (my favorites) and of course a Goldfinch print in an antique frame. The attached bathroom was another treasure to explore later with interesting looking amenities and a step in glass enclosed shower.
Hunger woke me an hour later and I turned to the area guide in my room for my dining choices. There were several menus, complete with prices, and the decision was easy. A restaurant "just up the hill" named Cooley's had crabmeat stuffed flounder, a favorite and a deal maker. I dressed and went downstairs and asked John (and his visiting nearly twin brother) that I was thinking of Cooley's. When they assured me they were having dinner there later, I knew I had made the right decision.
Cooley's is a family enterprise and the owner greeted and brought me a glass of white wine personally We talked a bit about the fun and frustration of being a small business owner. I did order the crab stuffed flounder along with sweet potato and a garden salad. Raised near Calabash, NC I admit to being a seafood snob, but this meal could hold it's own in any of the eateries along Highway 17. One tip for ladies traveling together to Cooley's, you can easily split an entree' and add salads or desert. These are huge potions!
After a leisurely meal, I ambled back (if you haven’t ambled lately, try it--it’s delightful!) towards the inn and set about to explore the gardens and that gazebo I mentioned earlier. The gardens were integrated with fountains, intimate seating areas, birdhouses, and angel statues. Many of the plants and trees had informational plaques giving the name and other facts about the plant. An 80 year old magnolia graced the lawn on the side of the house, while herbs, annuals, perennials, trees, and decorative stone made the gardens a delight around every corner. I met Patty, the mistress of the garden, out digging, weeding, and watering. Patty is a 35 year retired educator, but she had definitely found a new calling creating a tranquil outdoor living area. I saved the gazebo for last and was glad I did. The rocking chair was perfect for my mood and the overhead ceiling fan made the area cool and peaceful sounding. The best sound, however, came from the birds in the trees overhead. The serenade was so perfect, I thought at first it was a CD of bird sounds. About dusk something happened that I had not seen in forever--fireflies starting popping all over the yard. It seemed a long time since I had slowed down enough to experience the calming peace of nature. Even as I enjoyed the solitude, I kept wishing my hubby were there or my best friends—what a time we could have had! Finally, there seemed nothing better to do than a hot shower and to curl up in the fluffy robe provided in my room with a good book and say goodnight.
Our breakfast was served on beautiful china and included fluffy scrambled eggs, thick cut bacon, deli baked blueberry bread, a croissant and cheese and an assortment of gourmet spreads. Our host, John, entertained us with a musical mystery CD and local and family folklore. This was a charming (excuse the second use of this word, but it just sums it up so well) addition to the usual ebb and flow of breakfast conversation. Our innkeepers went out of their way to make our stay warm--you went away feeling they really loved what they were doing!
After a quick stop for photos at the Mineral Springs Park, I was on my way home. The water from the spring has been reported for centuries to be a cure for whatever ails you. Individuals traveled long distances to "take the waters". To my untrained eye, it looked like a pretty spring with nothing special to see. But just to be on the safe side, I took my shoes off and dangled my toes and hands for a moment or two. Who knows, Maybe I do feel better!
Thanks for reading my report and email me for more information about an idea you have for a girl’s getaway weekend or ladies cruise.
The B and B Lady
Sandy Wheeler, aka the diva cruiser, takes on a new role as the b and b lady. Sandy is always willing to go the extra mile to find fun and relaxing getaway travel for the girls! For more information about our Chicks at Sea ladies cruise, please visit www.ChicksAtSea.com.
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