This past weekend a young lady from Syracuse University spent time roaming our restaurant, snapping pics and getting quotes when possible. It’s a yearly project for the school where students document aspects of small town life in different media. The video below is Megan’s brief look into Rosalie’s. more…

Dining alone is one of the most solitary experiences a person can have. It’s a lot of “me time.” And if you’ve done a solo dining date then you’ve likely brought along a book or magazine. Something to pass the time. more…

When chefs create those daily specials they often go through the same motions a home cook might, except we may have ready access to ingredients on a daily basis the home cook simply does not. Plus there are small considerations to be made, such as the location of the restaurant. In central NY it’s nearly impossible to sell a feature dish without the tried and true starch, vedge, sauce combination. more…

Eating for cheap is always a great idea, even when you’re employed and doing well. Often times you can put together something extra tasty with just some cheap and simple ingredients. As is the case with this packed with flavor pockets seared polenta. I really like the spicy roasted tomato coulis, but you could certainly just go ahead chop up some tomato to make things even easier. But really, you just cook and then blend up a few ingredients to get that extra flavor. more…

I guess the following video has gotten quite popular recently. Is it because the couple is so adorable? Or perhaps it’s the bride and her continuous shrieks after her husband “waffles” his way through the vows. I’m existing in a world of confusion this morning. more…

I’m having trouble figuring out any benefit to having teeth on your coffee mug. Unless it’s to induce even more dribbling as you sit at your desk with your cup of hot morning joe. But let’s be honest, the real reason has to be so that you can show off to your coworkers the exquisite brushing and flossing skills you possess. more…

I couldn’t resist sharing this recipe immediately. It got rave reviews at the restaurant, and even I have to admit being surprised at how tasty just a few ingredients could be. What you’ll find below is an approximate recipe, but in truth I just did a little futzing around to get it right. There were no proper measurements done during the execution. So you should feel free to make adjustments as needed. more…

It’s been a long time, but we’re still here. Why? I hear you asking (all 2 of you that actually still check out the site in hopes I’ll post something…anything). Well, the reason is simple: I still love food, and want to share that with you, readers. The problem quickly became a lack of direction. Then I went to work full time at an upscale restaurant and immersed myself in the professional food world. more…