My Culinary Adventures in Napa

Hello Everyone:

Today begins my culinary adventures in California. I will be showcasing various places I have dined. I hope to add pictures as well.It is not my intent to name names and to nit pick, but rather to use this as a learning tool and to see what other places are doing to stay on the cutting edge of the restaurant scene.

My adventure begins in Milwaukee, Wisconsin at a seafood restaurant. To be fair, I will tell you that I ate there on a Thursday night around 7:30 at night. I dined with 2 others.

The menu was mostly all seafood, everything from Perch to Lobster and everything in between.
I ordered a mixture of 4 different kinds of oysters on the half shell, My dining partners ordered Calamari and a Crabcake. Both came out hot and looked great.

For our entrees I ordered a seafood trio that included a miso/soy marinated scallop, a grilled piece of salmon and pan sauteed tilapia. There was also Asparagus and a rice blend on the plate. My only comment was about the rice. Many American Chefs do not cook rice well. I can’t tell you how many Asian cooks I have worked with that tell me the same thing.

My dining partners had Shrimp with Angel Hair Pasta, and a ginger encrusted salmon filet. Both looked fantastic, and the small taste I shared, proved the same.

Our waitress did her job professionally and quietly. I hardly noticed her. My cappuccino lacked foam as the bar ran out of skim milk, but it had good flavor any way.

On a scale of one to ten….I would give this place a 4.5

I’ll continue with my blog all week. I leave for Napa, on Saturday and will be there a full week.

Stay tuned everybody

Chef Ross

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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.