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!