Well our culinary adventure is know over.  We experienced a lot of great restaurants in NYC.  I look forward to trying to replicate several of the dishes that we tried; including the sunchoke soup at Blue Hill, the fried pig’s foot terrine that we had at Babbo and the salmon crudo we enjoyed at Bar Americain.

I will be working off the effects of the trip for several weeks. It will take many miles and several sober days to loosen the effects. I don’t regret an ounce of my indulgences.

I’m a sucker for some of those chef reality programs including Bravo’s Top Chef.  I was watching an episode about a month ago in which Carla, an obnoxious New Yorker, made an episode winning dish, carrot soup with chicken meatballs.  Not that it’s a very unique or creative dish, it sounded good and got me thinking… (the”…”means I’m thinking), we have gorgeous organic carrots available to us from Hutchins Farm in Concord, MA.  Why don’t we do an EVOO version of her soup.  So, I came up with Carrot-Coconut Soup with Gingered Chicken Meatballs.  It has been a huge hit, we will keep running it for a couple of weeks, unless Hutchins Farm runs out of them sooner.