Contact

For all queries related to the website, media, publishing or general you can reach me via email at:

aforeignsojourn@gmail.com


 

You may also reach me via this contact form:

Sincerely,

Joseph Foley, Proprietor.
Foreign Sojourn
Middle East FS

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Contact

For all queries related to the website, media, publishing or general you can reach me via email at:

aforeignsojourn@gmail.com


 

You may also reach me via this contact form:

Sincerely,

Joseph Foley, Proprietor.
Foreign Sojourn
Middle East FS

Hillstone, NYC- A Dark Dining Experience.

Pricey, Greasy, Salty and Dark as Satan’s Corridor:
Hillstone.


  • Fresh Catch of the Day: Cod and it came with a good portion of sautéed spinach, $32 dollars.
  • Light 6-piece, Classic California roll, $14
  • Kale with Peanut Vinaigrette Side-Dish, $7
  • Steamed Green Beans Side-Dish, $7
  • Yellowtail Sashimi and Kale Salad, $23


The service was rushed and the waitress had this oozing insincerity, only matched by the quickness she cleared the table as soon as the last bite had been taken; getting to the table was an obscure, casino like maze. I was rather confused at the basket of warm, moist towels (rolls? no, rolls, towels.) we received when we sat down; wait, are we ordering ribs…what am I missing here, Hillstone?
The, ‘Very Fresh Catch of the Day’ was indeed fresh, and had great flavor and perfectly cooked, flakey and light as cod should be, however, the sautéed spinach was an imperfect pair. They both were heavy and rather greasy and did not compliment each other. The last bit of contention was the price- how could Salmon be more affordable than Cod?
However, let me get to the main source of my consternation: At our table of 4, we each requested individually, for our meals to be light on salt, and easy on the oil. Our request was flatly denied. Our meals were all heavily oiled and salty save the steamed green beans.


Hillstone, I can see the elegance and sophistication with the sharp, snap-to, front-house service, and I can understand the idea of ambiance, albeit a very dark ambience, and I appreciate the food, it all was fresh and well-prepared but the whole package just seems to extreme: too sharp, too dark, too rich.
If I were to return in the future, I would order the steak, ribs or Hamburger instead of the fish and vegetable based fare.

 

Hillstone 
153 E 53rd St.
New York, NY
(212) 888-3828

Oahu: The Gathering Place.

Grilling and chilling is a way of life here in Hawaii; not too far removed from Oahu’s south shore (Waikiki) is a little town held in the past called Haleiwa- here you’ll find quite streets, a little more Aloha and if the seasons right, world class waves.
I had the opportunity to visit the town and dig into the local eats and catch a few stormy swells:
From whole grilled reef fish (Uhu) stuffed with Leup Chung (sweet sausage jerky) to fresh grilled pupus (snacks, appetizers), home made tattoos, all tied up neatly with a keg of Newcastle brown ale. This Hawaiian style, Superbowl shindig was steller.

A small child unafraid, digs into a grilled Uhu Fish in Wailua town, Oahu

A small child unafraid, digs into a grilled Uhu Fish in Wailua town, Oahu

image

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A Breakfast Burrito Farewell to Good Ol’ San Diego

I left Ocean Beach, San Diego with a heavy heart knowing that I’m leaving behind some of the tastiest socal-mex food on the planet, killer friends and great beach breaks.  I will always remember all the tasty, taco-tuesday outings, that epic thanksgiving swell (got myself on the front page, on the first issue of the new year!) and all those friendly faces from a nice little beachside hostel.

Jumping the Pier for the Swell

Though it is a sad day, I was filled with a hope for a bright future to come in the island of Oahu, Hawai’i; I was also filled by a farewell breakfast burrito from Roberto’s.

Goodbye old friend I’ll miss your melty cheese, and fried potatoes and all that tasty sausage, adios.


Roberto’s 4770 Voltaire St, San Diego, CA 92107(619) 523-1162 

Events of Foreign Sojourn, Collage

Events of Foreign Sojourn, Collage

A Breakfast Burrito Farewell to Good Ol’ San Diego

I left Ocean Beach, San Diego with a heavy heart knowing that I’m leaving behind some of the tastiest socal-mex food on the planet, killer friends and great beach breaks.  I will always remember all the tasty, taco-tuesday outings, that epic thanksgiving swell (got myself on the front page, on the first issue of the new year!) and all those friendly faces from a nice little beachside hostel.

Jumping the Pier for the Swell

Though it is a sad day, I was filled with a hope for a bright future to come in the island of Oahu, Hawai’i; I was also filled by a farewell breakfast burrito from Roberto’s.

Goodbye old friend I’ll miss your melty cheese, and fried potatoes and all that tasty sausage, adios.


Roberto’s 4770 Voltaire St, San Diego, CA 92107(619) 523-1162 

Events of Foreign Sojourn, Collage

Events of Foreign Sojourn, Collage

Thanksgiving Feast: Cranberry Relish

Here we are once again, the annual eat-a-thon, the, “thanks to who?” event filled with a decadent ensemble of grandma’s recipes, casseroles, pies and equally, uncle’s deep frying disasters; a turkey day to all Americans and a stuff-your-face month for the rest. I am of course speaking of Thanksgiving.
This thanksgiving I will be preparing a meal for the Ocean Beach International Hostel that I currently work at- but if the chef industry, the cooking houses of my past have taught me anything, it’s prepare and plan. Attack this holiday meal with a skillfully crafted agenda and you wont be left thinking of the mash potatoes as you whiff a now charring turkey. (You hurry over to the oven but you already know it’s too late.)
Given this, I prepared the cranberry relish this afternoon. I know that it holds well and will be as tasty and fresh as if I prepared it that day.
Here is the recipe I used, serves a good portion of about 5 ounces to 50 people:

Cranberry Relish

  • 2.5lbs of white cane sugar
  • 3x 2lb bag of fresh cranberries
  • 1 bottle of dark, sugary, port wine.
  • 1 can of frozen orange juice concentrate
  • 1 cup of pineapple juice
  • 4 packs of gelatin, normally flavorless but orange or strawberry work.
  • Ingredients- Cranberry Relish

Instructions:

Place all cranberries and sugar into an adequate size soup pot.
Set on the stove on medium-high temperature with a few cups of water.
Add entire package of orange juice concentrate and bottle of wine.
Mix and let it go for about an hour. Watch it so it doesn’t boil over.

The goal is to soften the cranberries, soak the juices, and remove any sharp bitterness.

The next stage is to strain all juices from cranberries. Set cranberries aside for later.
Take the strained juice and split in half in bowls or however you wish.
Let Chill.
When cold or room temperature, bring one half of the juice to a boil in a pot and add gelatin.
Stir gelatin until dissolved then add the other half, the cold or room temperature juice.
Stir.
Add the cranberries to the juice and gelatin mix.
Divide contents into as many bowls or cups as your prefer.Setting the gelatin- Cranberry Relish

Let cool until room temperature, cover with plastic wrap and place in fridge for several hours.

Keep posted for more thanksgiving recipes and stories as my plans and dinner unfolds! Good tidings and cheers,

Joe Foley