New Harvest Weekend: Part 4

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Hi, I'm Tina!

Iā€™m the owner of Carrots ā€˜Nā€™ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Last night, the New Harvest folks treated us to dinner at James, an upscale restaurant that serves modern American cuisine in Philadelphia’s Bella Vista neighborhood.

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The menu at James focuses on local, seasonal produce, humanely raised meats, wild seafood, and artisan cheeses. Because James selects only fresh locally-grown ingredients, the menu changes with the seasons. I love places like this. Plus, the food always tastes better!

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The decor inside the restaurant was stunning– modern, intimate, and boutique-y.

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New Harvest and James planned a special 4-course menu for us bloggers.

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As soon as we were seated, the chef sent a complimentary appetizer to the table: shredded carrots coated in a ginger sauce. It was quite fancy served on a single spoon. It was refreshing and summery.

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I also enjoyed a glass of white wine with dinner. After last night, I took it easy on the booze.

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For the first course, I enjoyed a Seasonal Garden Salad with a hazelnut vinaigrette. The greens were very lightly coated in vinaigrette (I hate it when greens are drenched in dressing) and pieces of chopped fennel were mixed throughout. Very good.

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The next course was Potato Gnocchi Gratinata, which was easily the highlight of the meal for me. I love gnocchi and cheese, so I was basically in heaven while eating this dish. I savored each and every piece. Holy delicious!

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Obviously, I hated it. šŸ˜‰

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My entree was Scottish Salmon, bathed in extra virgin olive oil, with artichoke barigoule. The salmon was basically poached in olive oil, which gave it a very sushi-like texture and flavor. I’ve never eaten salmon like this before. I liked it a lot.

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Dessert, of course, was also one of my favorite parts of the meal. I chose the Espresso Mousse, which was served with hazelnut daquoise, blood orange, and Grand Marnier sauce.

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Mmm! Loved it! The mousse was so smooth and creamy. It practically melted in my mouth. The combo of espresso + hazelnut + orange citrus was incredible. I love interesting flavor combinations like this– they keep my tastebuds guessing!

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My dinner dates: Tanya, Maridel, and Jenna.

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Monica and me! šŸ˜€

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Another wonderful meal! New Harvest really knows how to wine and dine us! šŸ˜€

Packing up and heading back to Beantown. I can’t wait to see my guys. I’ve missed them so much!

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