One of my dear friends, a fellow Tufts Nutrition graduate, once told me that she and her boyfriend spent an entire day in New York strolling through the neighborhoods, reading menus posted outside restaurants. For food-lovers, menu items are like fine literature. The combinations of ingredients used to make the Restaurant Week dishes we ate this weekend were so exceptional, that I think the only way to do them justice is to share the actual menu descriptions. Here are my two favorites, for your reading pleasure...
Fresh Littleneck Clam Chowder
Yukon Gold Potatoes, Pancetta. Parsley Pesto
Pepper Crusted Seared Yellowfin Tuna
Sauteed Pea Shoots, Crispy Crab Stuffed Squash Blossom, Sambal Ponzu Sauce
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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