Plano Profile February 2010 : Page 62
taste & style Cadot hits all the right notes W hat was it like performing in Carnegie Hall? “i remember waiting to go onstage and i couldn’t feel my toes…and i don’t normally get nervous!” laughed our young guest diva Madelyn Jarmon. Madelyn, or Maddy as she is most often called, said she remem- bers the hall being silent before she began singing as the winner of international Golden Voices, american fine arts festival. next month, she is competing in the Music Teachers national association Performance national Competition in new Mexico. Poised, beautiful and talented, this 17-year-old has Broadway aspirations, plan- ning first to attend either nYU or Juilliard. With this in mind, we choose a restaurant that hits the right note with an up-and-coming per- former: Cadot, a new star on the dining scene. as we peruse the Aspiring to Broadway, singer Madelyn Jarmon is a diva in the literal sense of the word. Profile photo/Mike Newman menu for something to begin our dining experi- ence, our helpful waiter suggests we order one of their specialty sand- wiches as an appetizer: flour Tortilla with Smoked Turkey, Poached Pear, Brie Cheese, and Dijon Mustard. Yes, it’s as good as it sounds. it is a wonderful meld of flavors, delicate and slightly sweet, but not too filling—a perfect appetizer. Jean and Maddy also opt for french onion Soup. The rich combi- nation of caramelized onions and flavorful beef stock arrive piping hot with a gooey crown of melted cheese. Both declare the soup to be most satisfying. it doesn’t take long for Maddy to make the first entrée selection, lobster ravioli with Sun-dried Tomato Basil Cream Sauce. This young woman knows what she wants. We also order Potato Crusted Salmon with Goat Cheese Gnocchi and fresh Basil Sauce as well as lamb Chops with Mushroom and red Wine Sauce. Barbara declares, “Having tasted all three dishes, i think we are going to be hard pressed to choose a favorite. i love the flavor com- binations of all three, and those sauces are awesome. everything is 62 Plano Profile February 2010 really well executed.” Cindy responds, “i agree, Barbara. i like the crispiness around the edge of the lamb chop and yet the meat on the inside is so juicy and tender. and the salmon is delicious…but i don’t really taste the potato coating.” Jean replies, “i don’t taste it so much as potato, but more as a crunch on the outside of the salmon. The gnocchi in the dish is subtle, but the basil sauce really complements it. The pasta used to make the lobster ravioli tastes handmade, light and delicate. and, the lamb is cooked just the way i like it, and it is so mild tasting.” Maddy notes, “Most of the lobster ravioli i’ve tried in the past have had more cheese filling than lobster. But this one has more lobster and you can actually taste it. at first, i didn’t think the combina- tion of the gnocchi, salmon, and basil sauce was going to work well, but it was very nice. i thought all of the sauces complemented the foods.” Having sampled savory perfection, we are eager for decadent confections! We ordered the Warm Grand Marnier Souffle at the beginning of our meal to allow ample time to prepare. But now, we are compelled to select a few more: Thin apple Tart with almond Cream; Profiteroles filled with vanilla ice cream topped with Guanduja Chocolate Sauce; and, in honor of our guest diva, opera Cake, thin layers of sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, cov- ered with a chocolate glaze. Tasting the apple dessert first, Barbara announc- es. “oh, it is so good—flaky and buttery but you can still taste the fruit. and the profiteroles are perfect, crunchy but not doughy. The opera cake is my least favorite. it has all the flavors i like, but i’m not crazy about the texture.” “oh, my word, this apple tart is so good. it would have been the last thing i would have ordered because apple desserts in most restaurants usually leave me wanting,” Jean confesses. “But this is truly wonderful. You can taste the butter in the crust and the apple has a nice tartness to it.” DINING DIVaS
Dining Divas
Cadot hits all the right notes
What was it like performing in Carnegie Hall? “I remember waiting to go onstage and I couldn’t feel my toes…and I don’t normally get nervous!” laughed our young guest diva Madelyn Jarmon. Madelyn, or Maddy as she is most often called, said she remembers the hall being silent before she began singing as the winner of International Golden Voices, American Fine Arts Festival.
Next month, she is competing in the Music Teachers National Association Performance National Competition in New Mexico. Poised, beautiful and talented, this 17-year-old has Broadway aspirations, planning first to attend either NYU or Juilliard.
With this in mind, we choose a restaurant that hits the right note with an up-and-coming performer: Cadot, a new star on the dining scene.
As we peruse the menu for something to begin our dining experience, our helpful waiter suggests we order one of their specialty sandwiches as an appetizer: Flour Tortilla with Smoked Turkey, Poached Pear, Brie Cheese, and Dijon Mustard. Yes, it’s as good as it sounds. It is a wonderful meld of flavors, delicate and slightly sweet, but not too filling—a perfect appetizer.
Jean and Maddy also opt for French Onion Soup. The rich combination of caramelized onions and flavorful beef stock arrive piping hot with a gooey crown of melted cheese. Both declare the soup to be most satisfying.
It doesn’t take long for Maddy to make the first entrée selection, Lobster Ravioli with Sun-dried Tomato Basil Cream Sauce. This young woman knows what she wants. We also order Potato Crusted Salmon with Goat Cheese Gnocchi and Fresh Basil Sauce as well as Lamb Chops with Mushroom and Red Wine Sauce.
Barbara declares, “Having tasted all three dishes, I think we are going to be hard pressed to choose a favorite. I love the flavor combinations of all three, and those sauces are awesome. Everything is Cadot hits all the right notes really well executed.”
Cindy responds, “I agree, Barbara. I like the crispiness around the edge of the lamb chop and yet the meat on the inside is so juicy and tender.
And the salmon is delicious…but I don’t really taste the potato coating.”
Jean replies, “I don’t taste it so much as potato, but more as a crunch on the outside of the salmon.
The gnocchi in the dish is subtle, but the basil sauce really complements it. The pasta used to make the lobster ravioli tastes handmade, light and delicate. And, the lamb is cooked just the way I like it, and it is so mild tasting.”
Maddy notes, “Most of the lobster ravioli I’ve tried in the past have had more cheese filling than lobster. But this one has more lobster and you can actually taste it. At first, I didn’t think the combination of the gnocchi, salmon, and basil sauce was going to work well, but it was very nice. I thought all of the sauces complemented the foods.”
Having sampled savory perfection, we are eager for decadent confections! We ordered the Warm Grand Marnier Souffle at the beginning of our meal to allow ample time to prepare. But now, we are compelled to select a few more: Thin Apple Tart with Almond Cream; Profiteroles filled with vanilla ice cream topped with Guanduja Chocolate Sauce; and, in honor of our guest diva, Opera Cake, thin layers of sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream, covered with a chocolate glaze.
Tasting the apple dessert first, Barbara announces. “Oh, it is so good—flaky and buttery but you can still taste the fruit. And the profiteroles are perfect, crunchy but not doughy. The opera cake is my least favorite. It has all the flavors I like, but I’m not crazy about the texture.”
“Oh, my word, this apple tart is so good. It would have been the last thing I would have ordered because apple desserts in most restaurants usually leave me wanting,” Jean confesses. “But this is truly wonderful. You can taste the butter in the crust and the apple has a nice tartness to it.”
Maddy remarks, “The apple dessert is dynamite and the soufflé is perfect.
My parents make chocolate soufflé and I know it is very tricky to make. I had this same soufflé at Daniel Boulud’s restaurant in New York City.”
Cindy observes, “This soufflé is perfect on a cold day like today because it’s warm and soothing, yet very light. It’s a great way to end the meal.”
Maddy says, “I didn’t know what to expect today but this was really nice. Thank you for asking me. Can you invite the same special guest twice?” Jean responds, “I believe you are the first one to ask that, which means you must have really enjoyed yourself. And we are so happy. You were a delight to dine with and it was a pleasure to visit with you. But, no, we can’t…but nice try.”
Cadot
18111 Preston Rd. @ Frankford
972. 267.5700
Hours: Mon.-Fri. 11 a.m.–10 p.m., Sat. 5 p.m.–11 p.m., Closed Sundays cadotrestaurant.com
Guest Diva : Singer/actress Madelyn Jarmon has played lead roles in many local productions, including the narrator in Joseph and the Amazing Technicolor Dreamcoat (RCT) and Millie in Thoroughly Modern Millie (PCT). Next stop, New York City!
Cindy Boykin, Barbara Walch, and Jean Newman are shining the spotlight on those who offer their creative talent, leadership, and support to the arts. Salute!
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