The following commercial prefaced a raffle drawing for a flat screen TV at Barron Collier High School.
httpvh://www.youtube.com/watch?v=FxzMWp2Fsso
Directed By:
Matt C. & Matt M.
Actors:
Avery S.
Eric C.
Matt M.
Michael C.
Meagan K.
The phrase “c’est si bon,” roughly translates to “it’s so good” in French. This concise phrase accurately describes the flavor of this local gelateria. Fabrice Morazel, Cesibon’s owner, proudly told me that their sorbetto is made out of only fruit, water, and sugar, while their gelato base is milk, cream, and sugar. The simplicity and freshness of these ingredients unify so that the end result is truly greater than its parts.
As I looked through and sampled many of the 14 flavors (they vary daily), I felt as if I was tasting each fruit and flavor for the first time. Their pineapple, strawberry, and mango tasted as if I had picked each fruit individually off the tree at the peak of its season. Grapefruit isn’t one of my favorite fruits, but by combining it with strawberry, the bitterness was perfectly balanced. The lemon was perfectly tart, and simply refreshing.
The gelatos and the sorbettos both achieve superb creaminess and texture. The sorbettos taste as if they are made with dairy they are so smooth and creamy, while the gelatos offer richer flavors than their counterparts. Caramel, pistachio, and coconut are among our favorites. Fabrice keeps the case at the perfect temperature so that the sorbettos & gelatos are not frozen solid, and all have a soft, smooth consistency.
[easyreview title=”Cesibon” cat1title=”Taste” cat1detail=”Each sorbetto somehow tastes better than the fruit itself, and the gelato is absolutely divine. The sorbettos, gelatos, frozen yogurts, milkshakes, and drinks are terrific. The only possible complaint is that Cesibon no longer offer crepes and waffles, despite them still being on their menu (see picture below), but that is easily overlooked after tasting everything which they do offer.” cat1rating=”4″ cat2title=”Atmosphere” cat2detail=”Cesibon is charming and quaint with cute posters of gelato sprinkled throughout the parlor.” cat2rating=”3.5″ cat3title=”Food Presentation” cat3detail=”Each bin of gelato and sorbetto is beautifully presented in the pan with a rippled/wave-like texture. Many flavors have toppings sprinkled on them such as toasted coconut flakes, almonds, and candied walnuts.” cat3rating=”4″ cat4title=”Service” cat4detail=”As customers enter Cesibon, Fabrice happily makes each one feel welcome with an enthusiastic ‘Bonsoir!’ Cesibon does steady business, and there’s usually not much of a wait.” cat4rating=”3.5″ cat5title=”Overall” cat5detail=”Cesibon serves top quality sorbetto and gelato which tastes as if it comes directly from Italy. As you leave this gelateria you’ll definitely be saying, ‘C’est si bon!'” cat5rating=”4″]
8807 Tamiami Trail North; (239) 566-8363
PRICE RANGE: $3.50 to $5.50 per cup/cone; $7.50 per pint
CREDIT CARDS: Cash only
HOURS: Monday through Thursday 12:30 pm to 9 pm, Friday & Saturday 12:30 pm to 10 pm, Sunday 1 pm to 8 pm
MORE PICS: (click to see full-size)
Last month, Barron Collier had its annual Shakespeare competition in which students had to memorize a 20 line monologue and a sonnet. Here's a trailer made in TV Production advertising this event.
httpvh://www.youtube.com/watch?v=359i_TR04uI
Credits:
Producer: Avery Segal
Editor: J. Sventek
Cameraman: F. Vitiello
Auditioner: C. Mansour
Paula Abdul: K. Marconi
Simon Cowell: F. Vitiello
Randy Jackson: Mr. Bolden
Ryan Seacrest: Mr. Partello
As I headed to Cafe Normandie, I didn’t know what to expect. My first taste of French food had not gone over well; I had the misimpression that all French food is drowned in butter and cream and is essentially an excuse for Americans to go off their diets.
Cafe Normandie defied my expectations. When I opened the cafe’s door, the smell of freshly baked bread filled the air. This smell immediately lured me to the “sandwich” part of the menu, and I inevitably decided to order the salmon sandwich. My partner chose the “friand to order.”
The salmon sandwich was absolutely everything that a sandwich should be. The baguette was right out of the oven – crispy on the outside, while light on the inside. According to our waitress, the dough was imported directly from France. The baguette was filled with smoked salmon, fresh spinach, and tomato slices. The smoked salmon was top of the line quality – the best I’ve ever had- and was layered generously on the baguette. The sandwich and spinach salad came with a very light balsamic vinaigrette that didn’t overpower the smokiness of the salmon.
The friand included a choice of 3 stuffings (meats, cheeses, and/or vegetables). My partner chose chicken, brie, and fresh spinach. The pastry was light, flaky, and “melt in your mouth” delicious. The amount of brie was perfect – enough , yet not so much as to overpower the chicken and the fresh spinach.
Chef and owner Benoit Legris, from Normandie, runs this cafe wonderfully. He greeted us, chatted with us, and, at the same time, completed multiple orders. He serves simple, delicious, yet not pretentious, French cuisine.
Both dishes were large enough to take half home. The only problem was they tasted so amazing that we didn’t have the self control to do so.
[easyreview title=”Cafe Normandie” cat1title=”Taste” cat1detail=”The ingredients were distinctly fresh, the bread hand-baked, and contained perfect amounts of brie and/or vinaigrette.” cat1rating=”3.5″ cat2title=”Atmosphere” cat2detail=”Cafe Normandie is a quaint little French eatery, with charming paintings and the smell of bread baking as you enter.” cat2rating=”4″ cat3title=”Food Presentation” cat3detail=” A crisp spinach salad accompanied each of the well put-together sandwiches. ” cat3rating=”3″ cat4title=”Service” cat4detail=”Our waitress was friendly, hospitable, and the food service was fast and efficient.” cat4rating=”3.5″ cat5title=”Overall” cat5detail=”Cafe Normandie represents French food at its best with the absolute freshest and best ingredients available. I look forward to many meals here in the future. ” cat5rating=”3.5″]
3756 Tamiami Trail North; (239) 261-0977
http://www.cnnaples.com/
PRICE RANGE: Lunch $9 to $13, Appetizers $6 to $13, Dinners $17 to $23
CREDIT CARDS: All major ones are accepted
HOURS: Lunch 11 am to 3 pm, Dinner 5 pm to 8:30 pm
One of my dad's housemates is Lithuanian. He is a renowned naturopath and physician, and knows about the beneficial health properties of many exotic foods and drinks known to man.
Yesterday, my dad told me that dinner had been prepared by his housemate for some friends from Lithuania and me. Actually, that's not what he said. He told me that he "felt awkward being the only English-speaker at the table", and requested my presence. The guilt trip worked, and I soon walked to the dinner table to see what meal awaited me. I stumbled upon this:
This self-named "vindaloo stew" incorporated a medley of fresh picked organic vegetables from the garden with an almost curry-like sauce. From far away, it actually looked pretty decent. We blessed our meal for 5 minutes, and began to eat.
From the first bite, all I could taste was a bitter, wasabi-like horseradish taste. The combination of spicy dried vindaloo and heaps of fresh ginger-like and peppery galangal stopped me dead in my tracks. My body begged me not to take another bite, and I began to tear up from the spice. I looked around the table to see everyone else's reaction to the seasoning, and couldn't help but notice that my dad was downing it with large bites. Lithuanian eyes gleamed at me in hope that I was enjoying this meal. I sheepishly smiled, and took a few more bites. I was reminded of a wasabi eating contest we had in Korea, when my "Hyong" (host family brother) ate a hunk of wasabi the size of a ping pong ball for $20.
I couldn't continue eating, but I needed to show signs of politeness and grace since the meal was generously prepared for us. I quickly thought of three strategies:
Note: Strategy #3 was quickly discarded.
After the meal, my dad asked me what I thought of it. I responded truthfully about the seasoning, and he remarked how it would, "Clear my sinuses," and was very healthy for me.
The point of this post is that no matter how healthy a food or ingredient is, no matter the number of anti-cancer properties it contains, no matter the massive amount of energy gained from eating it; it only can affect you if it tastes good enough to finish the bowl.
I probably would've extended my life by several days if I had finished my bowl of vindaloo galangal stew, but looking back, it's definitely was not worth it.
The Barron Collier Drama Club proudly presents…
Evening performances are at 7:30 next Thursday, Friday, and Saturday. Special Matinee is at 2:30 on Saturday. Tickets are $7 at the door.
The play opens in an empty New York theatre. The playwright has supposedly brought in actors to read bits and pieces of a new play, a murder mystery. As the readings unfold, we begin to see that everyone on the stage was involved in the last play by the same playwright exactly one year ago—everyone, that is, except the lead actress who was engaged to the playwright and mysteriously committed suicide; or did she?
httpvh://www.youtube.com/watch?v=Fg7GxuVgcrU
Barron Collier has a longstanding tradition of not allowing flowers to be delivered to school. Here's a look why:
httpvh://www.youtube.com/watch?v=ORMMLHGnMbg
Video by:
Eric S.
Matt C.
Matt M.
Meagan K.
Tom kha gai (translated literally to mean chicken galangal soup), incorporates so many contrasting flavors that it can be intimidating for a new chef. When I first tasted tom kha gai at a Thai restaurant, I was so inspired that i wrote the following passage about its flavors:
Immediately the creamy milk hits your palate; transporting you to an exotic Thai beach. You’re lying down on a chase lounge; soup bowl in hand. As you slurp the broth, a hint of kaffir lime adds the perfect amount of tartness- enough so it plays off of the coconut milk, while not so much so that the tartness is overwhelming. Shreds of galangal root float about the bowl, each one permeating the broth with an earthy, citrusy flavor. Normally, the rice noodles would seem slightly overcooked and gloppy, but because they are coated in the broth, the flavors meld together to become one. With the last spoonful of broth, the elusive flavor of lemongrass- impalpable yet distinctly aromatic- lingers on.
This past week I attempted my own version of this Thai classic based upon a recipe found online. My variation follows:
Vegetarian Tom Kah Gai
Taste
The broth was perfectly seasoned by the combination of bullion, lime, lemongrass, and galangal. Every ingredient added to the flavor and texture of the soup.
Ease of Execution
About 20 minutes from start to finish, including prep time. While lemongrass and galangal root may seem intimidating to prepare, it’s simple once you get started.”
Presentation
Moderately attractive in the bowl, particularly when sprinkled with chiffonades of basil.
Overall”
Tom kah gai is an easy to make delicious soup definitely a try.
Ingredients:
4-5 stalks lemongrass
2 cans (14 ounces each) unsweetened coconut milk
2 bouillon cubes (or 1.5 cups of vegetable stock)
1 galangal root (cut into 20 quarter-sized slices)
10 peppercorns (or ground pepper
Zest of 1/2 lime
1.5 pounds of sweet potatoes or butternut squash
1 can garbanzo beans
1 tablespoon soy sauce
2 tablespoons lime juice
3 scallions sliced
Basil (to taste)
1. Peel away the outer dry layers of the lemongrass. Trim the tops. You will use roughly 6 inches above the base. Using a blade/knife, bruise each stalk at 2 inch intervals at all sides.
2. Peel the galangal root and cut into 20 quarter-sized pieces.
2. Heat the coconut milk and water with bouillon over medium heat. Stir in the galangal root, lemongrass, peppercorns, and lime zest.
3. Cut the sweet potato/squash into large bite-sized pieces. Add to the broth, and bring soup to a gentle boil for 10 minutes.
4. Remove soup from heat and add the garbanzo beans, soy sauce, lime juice, and green onions. Serve warm with whole basil leaves or chiffinades of basil (see notes).
Notes:
Why were the police called down to the candy store?
There was a massive fight – lot of suckers were being licked!
Every year, I eagerly look forward to New Year’s Eve. Not for the typical reasons; but for food, mochi, and quality time spent with my one and only family (isn’t that corny enough to be on a greeting card!?!)
Now – after minutes, hours, days, years of scientific research conducted via the world’s most accurate encyclopedia (Facebook), I have concluded that the typical New Year’s celebration consists of the 9 following stages…
Stage 1: Casually snacking.
Stage 2: Eating dinner with family or friends
Stage 3: Casually snacking
Stage 4: Making a New Year’s resolution of snacking less
Stage 5: Resolving to make a change
Stage 6: Watching Dick Clark’s New Year’s Rockin’ Eve
Stage 7: Feeling miserable about what has happened to Dick Clark
Stage 8: Feeling so miserable about Dick Clark, that you snack even more
Stage 9: Snacking so much that you forget what your resolution even was…
My family mixes this up by fusing together the following New Year’s traditions from around the world, and making them our own while doing so.
Southern United States : A dish of black eyed peas. An old saying goes, “Eat peas on New Year’s to have plenty of everything else the rest of the year.”
China/Italy: Red underwear. Proceeding our family dinner, we read aloud a list of different New Year traditions. As soon as I heard that color red symbolizes success, loyalty, and happiness, I got so excited that I had to run out of the room and change my boxers.
Spain: Eating 12 grapes during the 12 seconds before midnight. Sweetness of the grapes determines how “sweet” the respective months will be. It ends up being a grape eating marathon, with little time to chew or swallow. But after the 6th one, someone usually starts laughing… and it all goes downhill from there.
And (most importantly) Japan: Mochi. This one (or two, depending on how one pronounces it) syllable word sends every family member in the Segal household in a rat race, scrambling to be first to the kitchen. Mochi is a Japanese version of a pounded rice cake served in various sweet and savory dishes, including some types of ice cream. But we only eat it one way- sauteed it to a golden crisp, and then dipped in tamari (soy sauce) and sesame seeds.
Happy New Year!
