JAVELINA, TALLADEGA, VROOOMMM

Why me? – for the love of God…

I’m taking my morning power walk in 110 degree dry-baked heat in Tucson, happily listening to my Stones playlist, picking up speed, looking at the mountains and the cactus, feelin’ just fine. Out of the corner of my eye, I see these shapes dash across 4 lanes of highway. I think American Werewolf in London – their hair was perfect, BUT, I’m in Arizona. Hold on, I squint to see them better, and all of a sudden, the lead thing juts out its forelegs, slams on the breaks and kicks up a nice little dust devil that begins to waft in my direction. He targets me with beady red, bloodshot eyes, scimitar, self-sharpening tusks, all gnarly and grotesque gleaming in the sunlight, making awful gut wrenching noises…I think – I don’t give a $%^*& what these are, I’m outta here. So you know about my power stride, but I can run like a Cheetah when necessary, and believe me, this was absolutely necessary, because the lead thing takes off like a bullet – proclaiming his intention with one loud snort that, of course, alerts the other two things, who then proceed to kick up their own little dust devils. Now all three are in hot pursuit. I am running like a mad man back towards the hotel, when all of a sudden, my knee decides it wants to go somewhere else, perhaps back home, I dunno. So I begin to limp my way with ever diminishing separation between me and that thing that wants to gnaw on my recalcitrant knee cap. I see an Enterprise Car Rental Place that has a chain link fence; I grab onto link after link with hope that I can increase my speed with carefully placed hand-over-hand maneuvers. When, out of the blue, this jalopy turns from a side street – all neon colored, with a thousand bobbly-headed toy doggies in the rear window, all decked out with ribbons and piñatas, turns in my fleeing direction. It down-shifts and at that precise moment backfires. This kaboom startles the three werewolves and they kick up three more dust devils and high-tail it into the mesquite. I stop, trying to calm my nerves and quiet my aching lungs, slapping my knee to behave itself, and thanking God that I never got close enough to smell those nasty animals. They were, of course, Javelinas – not often seen, but I shall always remember them. I love pork in all of its forms, except this one.

SHOPPING WITH FOOLS

Now I don’t mean not to be nice and all, and it is not my intention to throw every idiot consumer under the bus, but let’s face it! IT IS JUST PLAIN WRONG. How do we know this? Just go to the grocery store and watch the madness.

Most of us probably do not have access to high-end food emporiums, like Wild Oats, Whole Foods, Wegmans, Dean Deluca, etc., nor do many know about great mail order sites like D'artagnan (oh, you must check this one out for sure!), or many of the great artisanal shops like Salumi in Seattle (Mario Batali’s Dad runs this). However, this is no excuse for being a Culinary Cretin. Here are sure-fire indicators – just peak inside my brain here for a moment:

§ Shopping cart is filled with every branded, sub-edible, chemical laden, fat encrusted, GHG charged liquid concoctions – you could not even syringe enough sugar through the twist off cap, or vacuum inject the 4000 grams of salt per serving needed for just the right balance - all sold under the guise of convenience to the morbidly obese;

§ These folks do not pay for their junk – we do, and then they get some grocery kid to load the heaping – yes plastic- bags into their Lexus SUV (oh yes, there is also a suspect handicapped sticker too), as they pole vault over to the nearest Burger King for breakfast;

§ Typical shopping lists includes stuff that is not made out of anything recognizable as a primary food ingredient – why bother when you can eat food additives instead of the real deal – much tastier and easier to prepare; one can never have to much fake cheesy chips; pre-cooked pork sausages made from saw dust and pig sweat; red dye #2 twizzle sticks (yes, need 5 bags of those for the ride home); every manner of TV dinner (sold as carefully engineered diet plans – and after a list of 100 or so chemicals, we find, 0.1% chicken extract); soda, soda, soda – 8 flavors – and better if you get the litre bottles so you are compelled to drink the whole thing or lose the fizz; shopper’s targeting computer vectors to the candy aisle – whoa! Better get another cart; and on it goes till we find that can of Dinty Moore and a tin of Vienna Sausages.

Where did we go wrong? I don’t care – but what I do care about is the fix! Here’s how we do it: IF YOU WANT TO SHOP IN THIS STORE – HERE ARE THE RULES – NO EXCEPTIONS [ouch – getting a bit Stalinesque are we?]:

§ You must have competed a basic course on nutrition and show proof positive (unless we have profiled you out of this requirement)

§ You must check in at the service desk for a briefing on reading labels (ditto)

§ You can’t buy a, b, c unless your body fat is x (ditto)

§ You must commit in writing to watch at least two episodes of any food show, preferably Anthony Bourdain’s No Reservations (no cookbooks because you are probably to busy stuffing your face to read)

§ You must be able to push the cart through the store yourself (unless of course, there are issues)

§ You are not allowed to sample anything, unless it is a raw carrot

§ The following aisles are restricted (unless waived out) beer, candy, mass produced breads, fake cheese, fake meat, chips, dips and other snacks, cereals, etc. The complete list is posted throughout the store for your convenience, etc.

And finally, get off of your duff and learn how to make a few simple dishes that will allow you to expand your scant repertoire to create other things using minimal techniques, for example:

§ How to cut celery without shredding your finger (next try an onion – first think slices, then an dice, next a tomato sliced, then diced, and so on)

§ How to boil water – a real challenge, and then how to add a few ears of corn, how to shuck an ear of corn so you don’t choke on those nice wispy threads

§ How to open a can of good quality solid white tuna, and perhaps mix it with some chives, parsley, and a little mayo

§ How to make a descent omelet (without leaving half of it stuck to the bottom of the pan) which requires you to crack an egg properly and then whisk it!

§ How to roast a whole chicken so that it is evenly done at the same time

§ How to wash vegetables for a salad “Gee you mean you have to wash them first? What is a salad?”

§ How to make a basic soup - say how about you make a stock out of the chicken carcass you roasted?

§ How to make a simple peasant stew – say how about you make a stock out of the chicken carcass you roasted? Reserve, then sauté some vegetables in olive oil (how about the celery and onion you learned how to slice, maybe some garlic, carrots, leeks? Whatever you like), brown some chicken pieces in the same pan, then make a roux (what? – are you French?), then add some herbs – thyme, chervil, parsley, bay leaf, a couple of cups of white wine, add the reserved broth, and simmer for an hour or so, add some thin slices of mushrooms (you know how to slice things by now). There you go – you did it and it did not come out of a frozen foil carton.

It is interesting to note that the favorite meals of great chefs are largely composed of fresh ingredients, simply prepared; the last thing they want is something overly constructed, that is to say they want it simple: radishes with fresh butter and salt, the chicken stew above, roasted marrow bones, fresh made egg pasta with a light but flavorful dressing, basically the food that most the of poor have been eating for centuries. So how did we get from there to the frenzied grocery scenario I describe above? This is the fundamental issue that is so troubling. So many people have lost there way with the food the eat – just look around you. So, in your own small way, I challenge you to make a difference in the life of just one person. Give them the knowledge and the desire the best way you can. Feed them.

You think there is hope for these folks? I don’t…no one really cares.

Schell's Birdies, Bogies and Beers! New Ulm, MN!

What I am about to tell you is so bizarre that it defies credulity. The set up:

We stopped in New Ulm Minnesota at the Holiday Inn (see blogs on Otto’s and the dessert that was inspired by smoked pork chops), for an overnight en route to Fairmount the next morning. The Schell’s Brewery sponsored “Birdies, Bogies and Beers” annual golf contest, broadcast live by KNUJ was on that night. This event takes place every Thursday over a month or so at different venues in New Ulm (refer to movie with Renee and Connick – not actually filmed there, though – but you will get the idea). I qualified as a finalist (1 of 4) in a crazy arcade-inspired vertical golf pinball contraption with a putter that only Robin Williams could describe – it was like Cirque de Soliel. I did not know I was on live radio and all I can say is that I am so ashamed about the abuse I heaped on the Radio EMCEE. A table of folks from New Ulm kept saying things like – “I really think he is from New York”. The place was packed and I am now “Chris from New York”.

Fast forward a couple of weeks: I am in the tee box on 4^th hole at the Eagle’s Nest Country Club, Myrtle Beach poised in my back swing and the cell phone rings (not just a brriinngggg – but more of a Forbidden Planet thing – Welcome to Altaire 4 Gentlemen)…it is KNUJ to confirm my spot in the final rounds on 4/29. I tell them I’ve been away from home for 3 weeks and have to leave for Reno for a week on 5/2 and so must decline. I get back to the resort and relate the conversation - everyone says “Chris, are you nuts - this is a once in a lifetime event – you have to go – in the gut of beer country Minnesota amid all of those smoked pork chops – you have to do this!” Everyone but my Wife – who thinks I am certifiable. Well anyway, I start looking through my perks – airfare, hotel, car, etc. I make the decision – I’m in. I am crazy. It is a bucket list item!

I have two great outings with my Great River Energy buddies in Maple Grove. The afternoon of 4/29 – I make the 1.5-hour drive to New Ulm. A bowling alley this time – The Kegel Club! It is packed with people, and all of the locals that were at the Holiday Inn event remembered me. Immediately the KNUJ broadcaster says: “We’re so glad you made it – it you could not, we had it all figured out – we would do a live phone interview with you with the Owner of the Brewery with 3 people selected as your proxy for you to choose. So, since you are here – let’s have a personal interview right now.” So I did – it was a blast.

Ok – here we go! The qualifier is designed to winnow the 50 or so contestants down to the top 15, with the same set-up as the Holiday Inn. First off – some fellow with a military bearing comes over and gets me in a conversational headlock for 20 minutes. “So – your are from NY?” – then there are a lot of – “You betchas and okie dokies!” This guy is very talkative – hence the nickname - “Windy” – He says to me – “I’m going to take you down – you are not going to win this!” Okay, I get it – let the locals have there day. Only thing is – I make it to the finals and Windy and his bag of air don’t. So, now I am thinking – do I rub his nose in it and suffer another half-hour talk fest or do I just leave it alone. Naaawwww – “Windy, I am still standing – I can’t see you – you must be down!” My table erupts – I am elevated another notch!

So then, a gal steps into the tee box – but is wearing sandals. The Radio EMCEE notices and comes over: “You are wearing sandals?” “ Yes I am” – “And your toenails are painted?” Yes they are!” “ We must have a ruling on this!” “Ted" (the owner of Schell’s). Ted gets down on all fours and inspects her feet; after a moment, he proclaims – “Nope - get the duct tape!" Okay – you can’t make this stuff up. They duct tape her feet to hide her toes. Three other ladies are subject to this indignity. One guy has to put on a dress and high heels; another has the Schell’s Marketing lady hitched atop his back. Kinky New Ulm – go figure – everyone was laughing like crazy. I am thinking – whoa – NY has its thing – but this is freaked out crazy.

The real contest is a 30’ putt to a hole with water hazards – you have 5 shots; from there you move to the putt-putt up/over-inside shoot – elevated green, etc. – 5 shots for that to. Your final score is that, less what you did in the pre-qualifier. At the end of the day – I finish 5^th or 6^th – they will send me a commemorative 150- year anniversary jacket! And, the best part – I am invited back for other events: to wit: the February Bock Beer fest and the September whatever event – maybe street canoe racing with bathroom plungers instead of oars?

Okay – at the end of the day – these are great folks – a slice of Americana that has endured world wars, Woodstock and the Stock Market – it is a great place to raise a family (despite the duct tape thing), with a great work ethic and a appreciation for those simple things in life that enrich and endure.

Cheers!

Blarney Stone - Authentic Irish Pub

Ok, here we go again. I have been coming to Bismarck, ND for over 10 years now on business and just stumbled on this little gem. They only opened last October (that explains that), and are apparently getting some very good attention! To start with – I arrived on Sunday and as is typical in Bismarck, just about everything is closed…but even on Mother’s Day? The Radisson folks called every place I could think of – and although their restaurant opened at 4:00 pm – I wanted something else. The Shuttle driver said – “Hey – you need to go to the Blarney Stone!” Ok… He said it was just a block away and 4 doors down from Peacock Alley (also closed). Here’s the kicker: “Everyone I send over there has a great time –good beer, fun staff and just a nice spot to relax”. Ok, I’m in. People drive in from Mandan – so something has got to be right!

I am on my 1-hour power walk, with sweats, headphones and IPod – do I change? Naw – need to check out the Blarney. The place is just as you would expect in an Irish Pub replication. Dark woods, seems like hundreds of taps, traditional Irish music (the more popular stuff, not Gaelic, uilleann pipes, and all). Immediately, I am made to feel right at home by Shasta and Tim. We do a little demo on my Nokia Bluetooth headphones. Shasta really has a great sense of humor and heaps lots of abuse on Tim – but he is very good natured about it. Now I am getting hungry, but I am sans glasses – pay for my wine, back to hotel to retrieve them. They think I was scared off and that was it. So, I return (“Oh, you’re back?”) ready to delve into the menu. Not what I expected.

The menu has its typically pub fare – but also different items you would not expect: Irish Nachos, Mussels Malone, and Smoked Salmon Lox for starters; Sandwiches include: Smoked Sicilian and Honey Cashew Chicken, for example with a great array of burgers and specialty items like Guinness Irish Stew, Shepard’s Pie, Bangers and Mash and a Black & Tan Sirloin (at a very reasonable $16.99 – it is the priciest thing on the menu), along with a great selection of imports and artisan ales. You can even get Clamato Juice in your ale! I had some delicious wings and the Smoked Salmon (nice presentation and very tasty!).

Very nice Clientele – and a real mix of young and older folks too. Manager Kirsten is very proud of her business and I noticed plenty attention to detail and no one goofing off, except me. The staff is very convivial and fun (Amanda and Gabrielle, too).

On balance, the Blarney Stone delivers great food at modest prices, outstanding selection of beverages, and a very relaxing atmosphere (although, I’m sure it can get very hectic in there). For me, on that Sunday, it was the best! I need to go back there.

Slainte!

Ike's at MSP Airport - Wow!

Well – I have been asked to continue my blogs on airport dining – so then, here we go! Many people succumb to “first convenient spot available and miss many opportunities for really good eats!” Let me tell you about Ike’s!

Located at the MSP - that’s Minneapolis-St. Paul International Airport. This is not your standard airport food fare. I have been eating there for years and the remarkable thing its not just about the quality and diversity of offerings, but also consistency of preparation and service and the most attentive and friendliest of staff! Ike’s is a jewel at MSP!

From the moment you enter, you are impressed with the ambiance. The acoustics facilitates business or intimate conversation; the lighting makes you warm and comfortable and table spacing is designed for relaxation at an unhurried pace.

I always get the iceberg lettuce, bacon, the blue cheese salad, the pork-filled pot stickers, and the shrimp cocktail (remarkable)! But, let us but let us not stop there! The menu is enriched with special small plates, classic American favorites (meaning gravy), as well as an array of interesting beef, seafood, sandwiches, salads, soups and just about everything including crab cakes! The staff is fantastic and makes you feel so special. I wish to thank Latira and Zaida for their attention to detail and just all around fun.

So, next time when at MSP– you know where to go!

Let’s face it – you don’t get quality on the cheap – if that’s what you’re after – why are you even reading this…I want, you want, a cascading waterfall of flavor, fun and good eats!

Avocado

How can I find you?

I don't know where to look...

You left my shadow

Alone without light

So I'll send you my thoughts

That's all I can do

Something small, unhurried and perfect

So green and so ripe and so utterly creamy...

The Sunset Beach Bar will blow your mind. Located at the beach end of St. Maarten's Princess Juliana International Airport, it is one of the most exciting places I've ever been to (yes, even better than P.F.Chang's Maple Grove MN location - although they are among my top 10 favorites ever). Here's the deal - besides being a great out door tavern - its location demands special attention. Wait till I tell you (first off - we could never do this in the U.S.!) - locals (and drunken tourists) cling to the chain link fence - hold on and let the jet wash of the arriving flight blow them back into the ocean (I wish I had a "critter cam" affixed to somebody); literally yards away from the runway! It is without a doubt the most fantastic places to drink good cold beer, eat and watch the show. Saba Island, very close by has, what is reported to be the shortest commercial runway in the world! And, it is said that only U.S. Navy trained fighter pilots who are now airline fliers can land there - it is like an aircraft carrier! Back to Sunset....whew, I am getting pumped just writing about this!! Not only that, the bar has great food: conch fritters, Black Angus everything, great shrimps, and the very best baked wingies, as well as hand-cut tuna, shellfish, and straight on 'till morning.

Ok - the flight arrival/departure schedules are posted daily (in chalk) on a huge surfboard stuck upright into the sand. - So, you get there, have a drink, check out the timeline, maybe grab a nibble, watch the people and sit back and relax (Yeah, that's what I'm talkin' about!).

So, you are worried about sunstroke? Many, many, many Heineken umbrellas on many tables - you can be cool, and also "cool" in the same instant! The place is actually very spacious - it is packed to be sure, but you don't really notice. They even have activities for children! Live music is always on hand: reggae, soul, rock, and some blues - it is party all night! Giant TVs are on also hand for sports fans, and free WIFI for nerds!

This is a review overdue - but better late than never I say - I've been there twice recently and can't wait to go back!

Cheers! Aye!

Duffy Street Seafood Shack

You never know what the beach will throw at you – I’m always pretty lucky at ferreting out these little gems. Let me tell you about Duffy Street. Now the place looks like some giant casually tossed a handful of driftwood in a pile – this particular pile is on the corner of Duffy Street and Sea Mountain Parkway in Cherry Grove, North Myrtle Beach. (just a couple of blocks from the beach) The structure rambles both horizontally and vertically – all in a very haphazard and lazy manner. Charm? It does not get any better. However, if you are put off a bit by mess – do not come here. You must wade through about 1.5 feet of accumulated peanut shells; do not wear anything nice; do come with an appetite! The menu is mostly raw, steamed, fried or broiled seafood; fresh fish of the day is usually blackened. A good variety of interesting appetizers, including fish bites, calamari, little necks (steamed or raw), pig skinned shrimp, fried green tomatoes, and great crab cakes just to mention a few. Condiments at the table are stuffed in empty Corona six-pack containers. They dump a heaping platter of fresh roasted in-shell peanuts for you to nibble on while you contemplate what to order. Two of us had the ribs (very tender with a nice cherry glaze – these two folks were pretty well done with seafood by the end of the week); I had the Duffy Street Steam Pot (oysters, clams, shrimps with Old Bay seasoning, crab legs, baked potato, cornbread etc.). It was fantastic and everything perfectly done; the other had the fish corn and crab bisque and snow crab – the bisque was great. Many sides to select and the Key Lime Pie finish was spot on. If you every get near this part of the world – you have to try Duffy Street as a wonderful departure from the more popular Myrtle Beach scene – it is a local favorite and once you go – you will want to come back for sure. ‘Give ‘em a Google and check it out!

Cheers!

Nikki's Hibachi Steakhouse & Sushi Bar, Myrtle Beach

Myrtle Beach has a seemingly endless variety of ethnic foods, excepting perhaps Moroccan, Afghani, or maybe Pakistani. What they do have is plenty of Japanese restaurants, most of them spinning high-volume tourist turnover. Nikki's is one bright exception. I have provided the link below so that you can see for yourself what a remarkable place this is ~ very beautiful, and the food is quite exceptional. Everything is of the highest quality, very fresh and well presented. I sampled these: Tuna Tataki (lightly seared with bright soy vinegar sauce), Pork Gyoza (pan fried/steamed dumplings with a spicy soy vinegar sauce) and the Fuji Yama Roll (tempura shrimp, fresh eel, avocado, cucumber, topped with seared tuna and a homemade spicy sweet sauce, with extra ell sauce on the side ~ actually, I had two of them). Everything was remarkable and memorable. Although I usually paste photos to these musings, I can't do justice to their web site - you will be wanting to to there as soon as you open the link.

www.nikkissushibar.com

Cheers!

What the Hell was I Thinking...

Weaving through the barrier dune, the image quivers over my head,

Like a falcon, poised in graceful suspension,

Seagulls tip their wings,

Sandpipers dance on the sand,

And a lone magpie teases a crow...

[Enough of that poetic crap - let's eat something!!]

P.F. CHANG’s Myrtle Beach!

There is no escape for me. I arrived late Friday (I mean really late) – famished, nothing open, flop into bed…coma. I woke up and flipped through the hotel book – the first thing I see is P.F.CHANG’S MYRTLE BEACH. Life can be such a cruel mistress (this sound better if you think it with a French accent!). Having just come off one of the best of times in my business travels at the P.F. Chang’s Maple Grove (see blog post), to be smacked right in the jaw with another – why its like Ground Hog Day. Now I am compelled to investigate further. [I am also moving toward the realization that it might be possible for me to visit every P.F. Chang’s in the known universe]. Stay on the scene for the review during my week at the beach. Menu will no doubt be familiar, but it will have to be over the top to match Maple Grove. The people…?

P.F. CHANG’S ~ Its All About the People (Oh, Yes and the Food Too!)

Travel and eat is what I do best…and I have been to many P.F. Chang’s locations (Westbury, Ft. Myers, Naples, Seattle, Charlotte, etc.) throughout the US. Now how do you suppose someone spends virtually two consecutive weeks dining at one location? Well then, you must go to Maple Grove, MN (The Shoppes at Arbor Lakes) and find out for yourself. Here’s the deal – P.F. Chang’s, in general, provides a wonderful culinary service by crafting high quality Asian Cuisine accessible to many who might otherwise not have the opportunity – it is not Chinese buffet troughs loaded with poorly prepared facsimiles of otherwise great dishes; it is not limited street food; it is not Chinese-Americanized banquet fare. The menu is carefully composed to please a range of preferences, dietary restrictions (note the new gluten-free section), and spice tolerance; it is very authentic and the attention to the smallest of details is always evident (I will share my favorites later). 75,000 BTU Wok Stations ensure proper “wok hay”, i.e., “the breath of the wok”. And – guess what? The chefs really know how wield their very hardy carbon steel “pao” woks with jaw-dropping agility over searing volcanic hell fires! Woks are changed out about once every two to three weeks - that says plenty about the demand. (P.S. they know how to properly steam food too!).

One outstanding dimension of this particular location is the compelling warmth of the Staff. The deft combination of great people with great food provides a sure-fire delivery system for the most amazing adventure. Here’s a brief rundown of those I have met: Operating Partner Misty ~ very bubbly, on top of the scene, stays focused on the business, yet makes everyone feel welcome; Manager Rachel ~ statuesque, well composed, efficient; Manager Jen ~ guided laser smile, customer-centric and very charming; Manager Brandon ~ very kind and soft spoken ~ really impressed me that he achieved this position at such a young age; Rebekah ~ delightfully friendly and a great multi-tasker, bar skills A+; Emily ~ you can’t help but giggle with her, she has a most infectious chuckle, bar skills A+; Sahira ~ makes me special sauces, loves to have a laugh too, and is very perceptive about those seated in front of her, bar skills A+; Allen ~ fast, fun and a great bartender, always eager to please; and of course, Culinary Partner, Chef Andres ~ displays a vivid personal commitment to performance excellence. Everyone works at a blinding pace, no missteps (well...then there is Allen who sometimes introduces an acoustic component to his mixology); the work ethic is extraordinary and I often think how much these folks must (a) enjoy their work immensely, (b) enjoy working at P.F. Chang’s immensely, or (c) both (a) and (b). Everyone pitches in and no job is too small for anyone. The abundant pride and attention to service throughout all levels of the organization is extraordinary.

I think it was Rebekah who engineered my first meeting with Chef Andres. He must have been told of my obsessive interest in all things food although there was plenty of objective evidence on that topic to be sure. He was very engaging and eager to slightly stretch the corporate menu and prepare something special for me. This he did on several occasions: Dali Chicken with noodles, Fire Cracker Shrimp and Chicken on a bed of mei fun, with a nice dose of cilantro, and also Chengdu Spiced Lamb, which he kicked up notches above human comprehension. I remember chatting it up with a Gal (pregnant and Peruvian!) about the food, my close ties to the Chef and how great he was to make something a bit out of the P.F. Chang’s standard orbit, only to find out, as I am profusely babbling away, that she’s his Wife!

My favorites? Well I always get the Seared Ahi Tuna served cold with a great mustard dressing, a splayed fan of marinated cucumbers atop fresh mixed greens; this is my salad course and the portion is quite ample. Next up: Handmade Shrimp Dumplings, velvety if steamed and a nice crunch if fried (sauces courtesy of the kitchen or Sahira). Now the hard part, I have probably had just about everything on their menu over the last two years of visiting Maple Grove, but I really enjoy the following (no particular order): Singapore Street Noodles (a.k.a. Singapore Mei fun); Dan Dan Noodles (this is classic street food, although in China, fresh won ton skins are cut into finger width strips and boiled in water to make a noodle!); Dali Chicken (over noodles rather that with the potatoes); Chicken with Black Bean Sauce; Shrimp with Lobster Sauce; Chengdu Spiced Lamb. Oh, what a glorious mouth dance!

I know most have their favorite little spots tucked away here and there, but hey!, when you combine a real nice restaurant, with great food and wonderful people, how can you miss? My Clients think I’m daft for such loyalty , but now I have them thinking – so you are likely to see a steady stream of folks wandering over from the big Wind Turbine!

Cheers!

OTTO'S GERMAN FOOD FEST FANTASTIC

I haven’t had a real good authentic German Food fest in a while, but I found one – in New Ulm Minnesota.

Ok – you’ll appreciate this once you see what I am talking about. Greg, Matt and I had to overnight in New Ulm – they also had a Schell Brewery Birdies, Bogeys and Beers Radio Broadcast that evening. [Chris from New York, a.k.a. me – got a hole in one, a Schell tee shirt, and is one of 4 finalist for the big event 4/29…ummm. Worth a return trip? – We’ll see. Too bad I did not realize that I was on the radio – maybe would have been a little less infuriated by that crooked shaft and deformed mallet head they called a putter – you can only imagine]. So, here we go.

This platter is designed for 3-5 people– so that is where we began. What’s on it?

• Bratwurst
• Smoked Bratwurst
• Some other typically German sausage
• Hassenpfeffer (roasted rabbit with gravy)
• Hagemeister (I have no idea what this was)
• Some other non-descript meisters
• Weiner Schnitzel
• A couple of other hunks of schnitzle
• German Potato Salad
• Red Cabbage
• Sauerkraut
• Spaetzle with caramelized onions
• Deviled eggs, I think too

You would think this is enough – Oh, but no…we added two smoked pork chops; they were so good, we added two more [hence the origin of the dessert – see blog post on this]. There was nothing left but a few lonely spaetzles, lazing about the platter without a care in the world. There was plenty of cold beer and three dessert schnitzles to complete our gluttony.

I was so full, I could hard step out of my lederhosen and pull the cowbell from around my neck. I dreamt that evening of edelweiss and Black Forest hams.

TRAM ANH ~ Reinventing the Po' Boy

Once again Minnesota Matt ferrets out another unique gem. This time – he’s really found something extraordinary. Tram Anh is a tiny little spot specializing in Vietnamese food to go and catering. The place is roomy enough for a few tables for casual eating. The décor is almost stunning with bright neon colors – very typical of the culture. It has everything imaginable tucked here and there, posters, a patrons business card shelf, photos of selected menu items, celebrities, Vietnamese newspapers…you name it!

The food is really quite good, and everything Vietnamese, from all of the little wonderful appetizers, salads, steamed rolls and pan cakes (these are not pancakes), rice vermicelli, stir fried rice or egg noodles, broken steamed rice, soups, fried rice, smoothies w/pearl (tapioca), and on it goes. However, what brought us to this spot is the sandwich – (hero, submarine, hoagie – whatever you prefer). It is a sublime, satisfyingly tasty chunk of deliciousness complete with limitless varieties of composed scrumptious fillings – all of which are very herbaceous owing to copious amounts of fresh basil, cilantro, mint, chives, etc. What do they add? Here we go! Bean sprouts, crushed peanuts, marinated grilled pork (amazing), shredded pork, shrimp, little meatballs, grilled chicken, beef and duck, and even sardines if you like. No meal in Vietnam is served without dipping sauces – sweet rice vinegar with shredded carrots, traditional garlic chili pastes, Sriracha you can squeeze out yourself, concoctions of hoisen and nam pla (fish sauce), in an endless and captivating array. How about the roll? Here’s the best part – were not talking about thick doughy bread rolls – who wants culinary foreplay with all of that goodness tucked inside the roll? ‘Must be artisanal and local – very crispy – very thin outer crust that dissolved away into a tasty foundation for the filling – almost a utensil onto itself – does not interfere, but accentuates.

They tell me that these sandwiches are popular in Minneapolis – but it is the first time for me – please go there – but arrive early to beat the lunch crowd. Tram Anh is located at 8038 Brooklyn Blvd, Brooklyn Park, MN 55445. (Pictures of the Owner and a few dishes).

Pork for Dessert - Oh, Yeah!

You had better buckle up for this one – very bizarre – I only wish I had a picture of this – and to be sure, I’ll post one as soon as I make it!

This came in a vision to [yes, Matt again – this guy should write a book on how to read a menu – and he is very much like me – while I’m eating lunch, I am thinking about dinner – and what can be converted from dinner to a late night snack or even breakfast] – but I made some modifications.

For the nut-like topping (NOT):

· 1 smoked pork chop – diced

· Melted dark chocolate infused with Ancho Chili Powder – use plenty for a nice smoky flavor – or use milder milk chocolate if you prefer

Heat the chocolate, add a nice tablespoon of Ancho powder, and add the diced smoked pork – let simmer for a few minutes, then drain through a coarse sieve and set aside to cool, place in refrigerator to get happy! You are looking for individual chocolate-coated grains of pork – think pistachios!

Next, place a bed of pork rinds on a plate; [now really – you could just as easily crumble a few vanilla wafers – but the lipid delivery system must be complete] add a nice scoop of French Vanilla Ice Cream. Then, drizzle with Calvados (this will go very nicely), and top with the chilled pork bits, coated with the Ancho infused chocolate.

Oh, yes! This would sell in NYC, LA, you name it – especially if you could also get foie gras infused Vodka on the side!

Cheers, Aye!

My #1 Airport Restaurant Pick

You travel all of the time, spending countless dreadful hours groping through an endless sea of connections. And, yes, you do get an urge for a bite to eat now and then. But what a collection of dreadful places that airports everywhere seem to inflict upon the hapless wanderer. You are all painfully aware of the Food Court ~ at best it is a carnage of culinary misery that can only be ingested by the totally unaware whose insight is eclipsed by either a per diem or hunger so intense that all judgement instantly vaporizes. Yet a few sparse havens of delight are carefully nested here and there so as to tease you along your merry way. Where are they? Trial and error is ok, but here's a great tip for you. My very best favorite out of all of the airports I travel through, from Seattle to Dallas/Ft. Worth to Bismarck to LA to Tampa, to (to tedious to list)....is the Sky Asian Bistro in the Philadelphia International Airport. It can be found just a few steps into Concourse C. I so highly regard this little gem that I will actually shuttle there if located in another Terminal should time permit, just to dine! I would not necessarily elevate the Bistro to the level of a Cantonese Dim Sum House or a 3 Michelin Star sushi bar; however, you will find quite excellent Pan-Asian cuisine here at reasonable prices, although the beverage costs are a bit steep. Having said that, the sushi, hand rolls, sashimi are all excellent, as are the more traditional noodle bowls, soups and speciality items. The Kinki Chicken Wings are fantastic with the most provocative Polynesianesque sauce (mint, ginger and pickled cucumber), pan seared Ahi Tuna (Chinese spicing, wasabi and citrus dressing), and my all time favorite ~ the Black Dragon Roll with spicy salmon, eel, avocado, caviar and a drizzle of eel sauce. I drool just thing about it. come to think of it, the Red Dragon Roll is also quite tasty as well (salmon, yellow tail and tuna). The Service Staff is always polite and eager to please. February 9, 2010, the day they shut they shut down the airport while employees scrambled to get home, my Waitress, Lindsey made quite certain that everything I ordered was just right and promptly served. My wine glass never seemed to empty. So, for those of you who find yourself in the Philly airport - do stop in check it out - you will not be disappointed.

Seattle Recomendations

Seattle - half way around the world from New York State. The bleak, drab, misty, rainy, chilly January left me, as usual, famished. Now, there are some brief glimpses of the sun, and when that noble event occurs, everyone is crazy, out-of-their-minds with a dizzying euphoria ~ I would expect no less and understand completely. Syracuse, NY is only second to this Northwest City in overcast days. So, what is there to eat? Seattle boasts an amazing assortment of fine dining and ethnic eateries. The International District is moments away from my hotel: Silver Cloud Hotel Stadium (across the street from the Stadiums). Jimmy's (the Hotel restaurant, although I don't think affiliated) is really quite good: Shrimp and Dungeness Crab Cobb Salads, Clam Chowders, meat, pasta and fish dishes are all very well prepared. Their Chef, Steven prepared a couple of special platters for me - how great is that? The Barman, Donee (you must check out his web site: http://www.donalddeezplace.com/ -WARNING - some images may be leave you utterly disgusted, but yet you shall remain fascinated!), provided me with a list of his favorites: Armandino's Salumi (Mario Batali's Dad, and photo of store front) is wonderful (artisan cured and speciality meats - lunch line begins at 10:30 and they give you nibbles while you wait in the 3 block long queue); 631 Roaster House; Anthony's Pier 66; Ivar's; Fisherman's Terminal (for crab); Cutter's; UMI (sushi); Wasabi Bistro; Ohana (Polynesian); Maegowa (Japanese); Shananai (Cantonese); Green Leaf (Tiwanese); Peso's (for the carne asada, garlic mashed and green beans -WOW!). Also, look-up Greg Hancock, Director of Grills and Thrills at the Pyramid Breweries (across fron the Hotel). My stay was full of work, but I shall return in March and go through Donee's list more thoroughly. Hopefully, the sun will make an appearance.

Cheers! Happy Eats!