Take a chance on a new food to expand your horizons
Let’s face it, some foods we like to eat can get boring-who wants to eat burgers or chicken all the time?
Instead of ringing in the new year with resolutions that mean giving something up, some people are trying a resolution that is something more positive and enlightening, like trying a new food each week.
Leave the same old standard fare at the door; there are restaurants around town that offer some great tasting diverse cuisine.
One great example of diverse food is the Buckley House, at 332 Front St. in Marietta.
Executive Chef and owner Emad Almasri said that there is a wide range of food because of his background.
“I’m Middle Eastern,” he said. “My specialty is Italian. There’s also a mix of all kinds of cuisine; we’ll have Thai sometimes, French and sometimes Mexican. Our specials are always different.”
Almasri said all food at the Buckley House is fresh and of high quality, adding to the unique flavors of each dish.
He said he will also be offering a cooking class at the Cook’s Shop in February, to give people an easy way to cook something new and different.
The Cook’s Shop offers a wide variety of cooking classes for those who want to try something a little outside the norm.
From baking breads to making sushi, the shop is guaranteed to offer something that will pique an interest.
“We offer classes, on average, about once every other week,” said owner Dagmar Kupsche. “We offer classes with different ethnicities.”
Some of those include Tex-Mex and Mediterranean cuisine.
“We do a lot of sushi classes,” Kupsche said. “There will be one of those coming up in the next four months. We’re also putting on a wok class-Chinese wok cooking.”
Some other restaurants offering a wide variety of unique cuisine include the Star of India food truck on 123 Greene St., Shogun Sushi and Hibachi at 466 Pike St. in the Lafayette Center and Fusion Japanese Steakhouse in Vienna.
And if a restaurant or cooking class just won’t cut it, there’s always experimentation in one’s own kitchen.
A variety of unique foods can also be found at the River City Farmers Market, including jams and jellies from Smith’s Gardens Jellies and Jams, made of pineapple, blackberry-peach, butternut pecan butter, apricot habanera and many others.
A diversion from beef can be found at White’s 4G Farm in Lower Salem.
Owner Suzi White said for nearly 10 years she and her husband have been selling goat meat, mainly due to their daughters being active in 4-H.
“(Our daughters) take the goats to the fair,” White said. “When they’re done with the fair, we take the goats and have them butchered; that’s the meat I sell.”
White said the meat is a nice alternative to beef.
“It’s young meat, usually about nine months old,” White said. “The goats are wethers-young, castrated males. The meat has half the fat of beef, so it’s very good for you, and has more flavor. You can use it in anything that is primarily a beef dish, including chili and spaghetti sauce.”
White said six different cuts are sold, including chops and tenderloin, ranging in price from six to nine dollars.
When experimenting in the kitchen, be advised that there are ways you can make your food taste better.
Almasri said one of the most important things in cooking was seasoning.
“Most chefs don’t measure,” Almasri said. “Season it and try it right away. It’s important to have salt, pepper and olive oil. After that, try something with all the seasonings.”
Almasri said the key to a successful dish is to limit the use of butter and to keep all of the food in the kitchen fresh, never frozen.
“It’s healthy for you and delicious; that’s the way you want to do it,” he said, adding, “Cooking, it’s from the heart.”