Alan Favini, the chef we adore, is back. Despite his packed working schedule (eighteen hours a day), he managed to squeeze in a few hours to give us an exceptional graduation dinner. Once again, Alan wowed us with his mouthwatering and aesthetically compelling dishes.

After a typical party-starting scene: chatting, drinking, taking pictures, and congratulating the graduates, the dinner kicks off with Roasted Beet Salad with Shallot and Balsamic. What makes Alan’s salad distinctive is the way he pulls off the basic taste-essence: bitter, sweet and sour. The initial taste of the popcorn shoots (white strips on top as shown in the photo) is bitter, but the flavor becomes a sweet sensation almost instinctly inside our mouth. He added a slightly sour Balsamic dressing not only to complement the sweet and bitter tang of the fusion vegetables, but also to balance the visual presentation by providing a yellow element to the green composition.

The visual aesthetic only gets better, and the Lobster Bisque with Brie Toasts is evidence. The beautiful orange soup is creamy and rich in texture. My favorite part of this portion is not only the soup but also the crunchy piece of bisque topped with cheese, cherry tomatoes, and lobster meat that had been flamed by a splash of Cognac. Dipping the bisque inside the soup and put it my mouth is just heaven-sent.

The main course, Stuffed Lobster Tail with Mushroom Risotto and Baby Vegetables, showcases Alan’s culinary style and a passion for his craft. The dish has a delicious savor and exquisite presentation. Like a painter who captures his art on a canvas, Alan captures his art on a plate. The arrangement is simple but striking. Obviously, the lobster tail is the best part, but the rice, which enhanced by the fragrance of wine, is no less impressive. The wine flavored rice is a perfect accompaniment to the tender, sweet, and meaty lobster. The only thing I needed to wash down these great food is a glass of wine.

As a visual guy, I love the process of making art; therefore, I did not waste an opportunity to watch Alan in action. From the timing, to the precision in measuring, to the meticulous attention to the details in seasoning and decorating, Allen gave me a deeper appreciation for the art of culinary. Just from watching him cook, I wanted to become a chef; however, I am more of a taster than a baker, and I can’t handle eighteen hours a day like he does. What inspires me the most is the way Alan controls his production in professional manor. He prepped up twenty fresh and hot dishes on the spot without breaking a sweat. With his level of skills, he could easily start his own catering company for small parties like ours. In fact, he should open a restaurant to push his art to a higher level.

Fish sauce again? Of course, fish sauce will enhance the chicken, but we’re not using it this time. For a distinctive taste of chicken wings, flavor them with chao (fermented tofu). Let the chicken sits for at least three hours (the longer the better) to allow the smooth and creamy tang of chao marinate into the meat. Deep fry the chicks and that’s it. However, it don’t mean a thing if you ain’t got that spicy thang. The infamous Tuong Ot Sriracha Hot Chili Sauce (no blue cheese is necessary) is a perfect complement to the wings.

Spent a Friday with my best buddy who I haven’t hung out with for more than four years. Luan and I go way back to seventh grade. Unfortunately, we went our separate ways after high school. He moved to Cali and settled down. Nevertheless, he remains closest out of all my boys.

While rewinding and reminiscing the good old days, his uncle prepared some hamburgers and hot dogs for us. The burgers were so delicious that I had to ask him his secrets. He simply said that the patties were marinated with a dollop of fish sauce, MSG, salt and sugar. As a result, the beef was tender and had a savory flavor. I normally could not finish a hamburger, yet I had two of his Vietnamese style burgers. Thanks to Luan’s uncle who is such a cool and mellow man. His sons and Italian wife are some of the nicest and down to earth folks I have met.

When it comes to Bun Bo Hue, I like mine to be hot, the spicier the better. A good bowl of Bun Bo Hue is easy to spot. You know you have cooked up a delicious pot when the exquisite aroma of your broth makes people hungry. As for me, a great bowl is when I start to talk with Hue’s accent after eating it.

Thanks to uncle and aunt #2 for the savory Bun Bo Hue.

While waiting for my lunch at a Thai cuisine, Lemongrass, the waitress offers me some samples of pla (Thai fermented fish) she brought back from Thailand. Either my forehead has the invisible three F words “fermented fish fiend” or I complimented on their Tom Yum seafood soup with “exquisitely delicious,” I got a “real” Thai’s authentic treat. Unlike Vietnamese mam (fermented fish), pla has no uncomfortable scent; therefore, it was safe to serve even there were a few American tables in the restaurant. Just like Vietnamese fermented fish, pla’s savory flavor is perfect for white rice and fresh vegetables. As I am enjoying pla, the owner switches the music from Norah Jones to Thai’s traditional folk instrumental making the atmosphere to be more exotic, even right in the middle of the afternoon.

Lemongrass is my favorite Thai food place located right on Main Street in New Paltz, which is about fifteen minutes drive from Poughkeepsie. Like I said, the Tom Yum seafood soup is excellent. Love the spicy, sweet, and sour tang. Unfortunately, I didn’t take the photo because I was so hungry and did not think of it. Yes! I am one of those who don’t think straight when I have no food in my system. The Seafood Puket is also delicious, but the thing that gets me hooked to the place is a jar that is filled with hot peppers drowned by the fish sauce. The hot and slightly salty peppers enhanced the flavor of any dish I ordered.

Goi (salad) is an appetizer that many alcoholic heads love. They can drink and enjoy goi all night. There are many types of goi: goi du du (green papaya salad), goi ngo sen (lotus stem salad), goi da heo (pork skin salad), and goi bo. Each has its unique flavor, but my favorite is goi coc (ambarella salad). Unfortunately, ambarella is hard to find and way to expensive in the States.

Ambarella is one of my desired fruits. Just thinking of the juicy, sweet, and sensational taste of trai coc chin (ripe ambarella) is making me drooling all over. I also love the sour and crunchy taste of it deeps into mam ruoc (fermented shrimp paste) or fish sauce mixed with sugar and hot peppers. Any coc fiend out there?

Check out the natural green of Xoi Dua La Dua, isn’t it beautiful? I not only love the color of la dua (fragrant leaf) but also its exquisite aroma and tang. Waking up in the morning smelling the steam of Xoi Dua La Dua is just reviving. Forget about Donkin’ or Krispy Kreme donuts, just give me a handful of Xoi Dua La Dua with a cup of coffee and I am all set for the morning.

Today’s lunch special at Vassar is decent. The Seafood Giambot is taken from the New York Times’ recipe.

Our special Mam Ruoc was sneaked in all the way from My Tho, Viet Nam. It was covered with layers of plastic bags and packed inside a jar to keep the odor away from airport securities. It’s not a big deal, but we don’t want them to gag. The scent of Mam Ruoc is not pleasurable. Even our aunt would not let us prepare our savory Mam Ruoc Xao Xa Ot inside her house. We had to cook outside in the cold and, at the same time, hoped her neighbors would not scold us.

To get the best out of Mam Ruoc, mix with lemon grass, sugar, garlic, chilly, vinegar, and whatever seasonings were needed to smooth out the flavor. Pre-fry the bacon (thit ba roi), pour in the blended Mam Ruoc, stir well, and ready to serve.

All you need is a crusty cucumber to go with Mam Ruoc Xao Xa Ot. Remember, go easy on the Mam Ruoc, a tiny bit at a time, or else you’ll be drinking water all day. Even on a cold snowy day, the tang of Mam Ruoc Xao Xa Ot makes me feel nostalgic.

Steak, egg and rice or Com Bo Luc Lac is my alternative breakfast or brunch to the usual Com Tam Suon Bi Cha (rice with shredded pork, egg cake, and BBQ pork chop) or Pho (noodle soup with rare steak). Just looking at the tender and juicy cubes of beef, who would want to turn down that heavy and flavorful dish?