Red Snapper fish in preparation for grilling
Institute of Culinary Education, Manhattan New York
August 2011
Greek yogurt panna cotta with apricots cooked in wine with a  honey drizzle
Institute of Culinary Education
August 2011
Sweet carrot salad with smoked ricotta
Roberta’s, Brooklyn, New York
August 2011
Duo of Chicken: Sous vide chicken breast with confit chicken thigh/ corn and bacon succotach/ oyster mushroom and kale…and butter.
Bacaro, Champaign, Illinois
August 2011
Housemade orochiette with tomatoes corn…..and LOTS of butter
Bacaro, Champaign, Illinois
August 2011
Fresh figs dusted with fennel pollen, goat cheese
Bacaro, Champaign, Illinois
August 2011
Amuse bouche: juicy tomatoes with basil
Bacaro, Champaign, Illinois
August 2011
ashleymshen: Caroline, your food photos are so lovely! Everything looks so delectable! Yum.

Love, your freshman roomie from Shanghai

P.S. I miss you girly. It's been much too long!

Hey hey roomie!!

Thank you so much for looking at it..I always wonder who’s actually checking them out :)

It’s good to hear from you..I hope everything is going well!!

ps. I really like your photos on your blog!

Hand-dipped Greenbrier chocolates from West Virginia
Urbana, Illinois
August 2011

My grandparents were nice enough to bring these back from their trip to Greenbrier in West Virginia. It’s basically an old-school southern hotel with hospitality only your Grandma would appreciate. One of their treasures in the hotel is their chocolate shop where they create the most mind-blowing truffles that puts Fannie May to shame. Each box of chocolates has a unique variety of flavors that keeps you guessing…or it at least makes it difficult to keep yourself from trying each one. It’s about as exciting as opening your presents on Christmas Day…and you never want it to end!
Pan seared atlantic salmon with a ginger soysauce reduction/ truffled sweet potato mash/ roasted zucchini
August 2011
Urbana, IL
Something I love doing is cooking for my family despite my poor sense of salt measurements ….so never do a soysauce reduction. There’s a truckload of salt in every tsp. so I’d recommend doing like a salsa instead. The truffled potatoes on the other hand were difficult to stop eating. Every bite was infused with the sensuous taste of truffles…I had seconds to say the least!