Crepes, Endings, and New Beginnings

Hello roof hoppers, trickers, and lovers of savory and sweet! I'm Sorry I've been so delayed in my posting and hope that I have not vexed you in your wanting for more wonderful adventures! So, enough with the dilly-dallying and on to the good stuff!

For my food critiques today, I will relay an epic quest into the world of creativity using french breakfast! No.. I did not go to France, but instead I went to an incredible little hang out known as Roll-up Crepes on state street in Provo. This little nook of a restaurant specializes in new and exciting ways to make crepes, both savory ( for the meat lovers) and sweet ( like me!). The stylized paintings of local artists cover the walls when you walk in. The theme of the night owl is very prevalent due to the late hours in which the restaurant is open ( TIL 3AM!! BEST LATE NIGHT SNACK EVER!!). The atmosphere is fun and laid back, catering to both old and young alike. Yet, The best part is still to come! The menu of crepes is incredibly whimsical; Crepes  ranging from pork BBQ  to bananas foster cover the menu with it's delightful presentation and aroma. Service is quick and prices are quite good! If you're ever in a late night hunger. PLEASE stop by The Roll up crepe for an excellent atmosphere and breakfast guaranteed to make you smile.

 

This is the S'more Crepe.. It's massive and gooey. Try one .. you'll like it!

In addition to our night time sweet tooths, My wife and I also found a nice little cupcake shop that has probably one of the best treasures in Provo. It's called "The Cocoa Bean" and it's by far the best I've ever had." Why?" Do you ask?  Because not only are the cupcakes divine and gourmet, but the hot Chocolate is TO DIE FOR!! Imagine roasted cocoa beans ground  and percolated to perfection mixed with your favorite flavors to create a nutty mocha dream! The cupcake flavors are rotated through out the week and there are even mystery days  that have you guessing what great flavor they're gonna make next! If you're on a date or just want something warm this winter stop on in!!

It's So quaint and cozy! Perfect for dates!

I wish you could taste what is in that cup. It's the Irish Creme Cocoa Bean. The cupcakes are Key lime and coconut, and Better than sex cake .. yep  you read that right. OH BABY!

As for parkour.. I'm sad to say that my adventures with Jump Utah  have come to an end. I will be traveling back to Texas and will be finding other occupation there. Though I will no longer be part of the team, I will always cherish the love and friendship I built with these incredible athletes. You not only inspired me to be a better traceur, but a better person. May you all find your dreams and  may you never stop running with the wind. You have truly become my brothers. I will miss you.

Til Then... Train safe, Taste everything, and NEVER stop moving.

~Stephen~

A Prestigious Performance Before an Astounding Anniversary

Welcome back  my fellow food runners... oh! ..er.. I mean Foodies and Free runners! Ha ha!
This past weekend and week has been gloriously exhilarating , and fancifully delicious! Let us go back and recapitulate what magnificence had transpired!

 So Thursday of last week was the big day for Team Fight or Flight to have their first performance... and this was by no means a menial task. We were asked to perform at the luxurious Grand America hotel in front of 1,500 people! Tension was high and our heart beats raced! Well, at least until after the first act.. then we were in adrenal overload and enjoying our rock star treatment! After the performances we were treated to a complimentary four course meal!

Here's three of my teammates enjoying their much deserved vittles!

Our Beloved Elihop (Elias) Marveling at his Filet Mignon topped with Sauce Espanol and Pommes Au Gratin!

Elihop again (this time a lot sweeter in countenance) With his Cheesecake with white chocolate ganache and raspberry coulis!

And My beloved Wife amongst the ape-like, ruffian, performers known as Fight or flight! (I'm in the bandanna!)

An Incredible time!!

The week ended with an incredible Saturday! Why do you ask?  Because I was celebrating the second anniversary of being married to the wonderful angel I call my wife! It started with an early breakfast at a quaint little diner known as Norma Jeane's. This fifties inspired diner is truly a place out of time. As you walk in you are greeted with the nostalgic accents of chrome and neon, followed by the sounds of Benny Goodman! A Delightful Waitress ( in Period attire) then seats you in a booth that is classically adorned with wonderfully ( and tastefully) photographed portraits of  Pin up girls! The food is hearty . A taste of down home cooking  with a hint of timeless splendor. Rustic dishes such as chicken fried stake, and pancakes , rip you from the "2k" time period and places you where your grandparents would have sat as teens. I wish I had more pictures, but you'll have to trust me. Definitely a place to stop.

The best part is that they have classic car shows in the parking lot!! SOO AWESOME!

As the day passed and the night began to fall, the misses and I decided to dapper up and have a stylish rendezvous with an elegant french restaurant known as the Chef's Table. Upon arrival, delicately polished mirrors and woodwork embraced us, as the candle light  tossed ebony shadows on the wall. The dining rooms post colonial, aristocratic, motif  both enamored us and gave us a "taste" of what was to come. The menu was quaint and yet colorful ranging from fish, to foul, to steak. Appetizers were plentiful and the wine list was as aged as the vineyards in Tuscany.


 We started with grilled calamari served with a white bean salad and lemon vinaigrette. Superb! ( Which is hard to do with calamari. It's done only one of three ways : Undercooked, Rubber tire, and perfect).  I ordered Maple Cured tenderloin medallions served with pan fried corn fritters, while my wife ordered roasted duck with a cherry gastrique and chutney, served atop  sauteed brocolini and Pommes Au Gratin. The flavors were smooth and executed to perfection . The portions weren't too little, neither were they overbearing! It was the epitome of  satisfaction. Then, like the restaurant's name sake, the Head chef came and greeted us. I was elated to notice that he did in fact work in the kitchen (as he had feint hints of the maple sauce that he prepared for me on his clothes). He spoke with us as if we had been usual guests and gladly offered me any information about the dishes as I desired ( BONUS POINTS!). Truly and magical night!

My Darling Bridget and I

Grilled Calamari w/ White bean salad

The Duck Breast was magnificent! Bridget almost didn't want to eat it.. almost.

Maple Cured pork with maple sauce and of course.. maple smoked bacon... mmm!

the details of this restaurant astounded me! such little details! even the dessert menu was delightful!

That is it for the highlights of the previous week  as for this week I was delighted to receive some books I ordered! The are  " Free Running: Find your way " by Sebastian Foucan and " The parkour and free running handbook" By Dan Edwardes! Both are good reads! I encourage you to check them out!

My Books!!!

Well 'Til Next time my travelers and tasters!

Train Safe, Taste Everything, and NEVER stop moving!
~Stephen~

Let the Stories Begin!!!

Greetings fellow foodies and freerunners alike! In a recent epiphany, I was struck with a desire to share with you highlighted moments of my life and my passions--my culinary endeavors/explorations and my love for the ever-growing discipline of parkour.

Starting from scratch--kitchen background:
I was enamored by the kitchen life at age 16. I began my first job working in a gourmet cafe in the dinky little town of Taylor, TX. Although the restaurant was not a big success, my fascination with the culinary and epicurean world flourished. At age 21, I enrolled in the Le Courdon Bleu Academy in Austin, TX (huzzah). Shortly after, I apprenticed at a 4 diamond resort in Montgomery, TX where my culinary knowledge expanded and my hunger for new food grew. Now I am on a pilgrimage to find a culinary style to call my own.

Sauteed scallops with a citrus vinaigrette and Japanese pickles

The first dish I ever made for my wife

Mirror presentation I did in culinary school

Sashimi showcases

Emergency watermelon carving at a friend's wedding

Tough love--my relationship with parkour:
At the age of 21, I was at a loss of activities (cooking aside) to perform in my everyday life. I found myself at a want for adventure. One day I saw a clip of incredible athleticism and acrobatics--this is parkour. Parkour is the art of using movement in order to travel efficiently from point A to point B. I instantly engaged myself in training and memorized its disciplines and philosophies. After 4 years I was recruited to a team where I currently teach and share this discipline with others.

Jump Utah's Team Fight or Flight (feat. Ninja Warrior Brent Steffensen)

Team Fight or Flight after our performance at The Grand America Hotel in SLC

I hope this manifesto of my adventures enlightens, inspires, and entertains you. In the years to come I will post many fascinating and flavorfully fun excerpts of my life. 'Til then...

Train safe, taste everything, and never stop moving.

Stephen