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!

A Feasting We Will Go…The Pleasures of Excess!

Why, Oh Why do I go here…What is the point…Who cares and who listens? Well my beloved food friendly friends, it is you! You of all people get this …it is why you are here, reading the culinary musings of one who has spent endless evenings in a Grand Mal of flavor induced euphoria. Yet, it is simply not enough. You [We] want more, we need more and yet, with each attainable moment of temporal success, and after the endorphins have subsided, we are left crashed like a heroine junkie, sad, sullen, even morose…ah, yet here it comes…quietly at first, then building with increasing momentum, like a massive rock slide catapulting down the mountain…the thought blasts out of our skulls, loud enough to at least get our attention…what shall I have to eat next! Yes, that’s it!!! Options…many options, must be selective though…I only have this one opportunity for this one evening...must get it right. What shall it be? The answer to this question is largely dependent on mood. Here are a few simple suggestions on how to deal with this issue and maximize the opportunity:

1. Never order anything you can make better at home;
2. Whatever it is that you order, always order enough for a late night snack or breakfast (I do this all of the time, and actually write “leftovers for breakfast” on my receipts submitted to Clients – this way it is not so shocking that I spent $80 on a 5 oz. piece of Japanese Kobe Beef; I really do eat the leaftovers for breakfast!);
3. Stretch your taste buds into another culinary realm (I get very annoyed with folks who live their entire lives in a very narrow ethnic food lane); use the ever popular IPhone app – “Ethnic Food Lovers Delight” [not a bad idea, anyone interested in a little design work? $0.99 x 2 million subscribers will put a lot of puffer fish cheeks on your plate];
4. Go for things you need to eat with fingers, chop sticks, over-sized ladles, or slurp from a large vat;
5. Be sure that whatever it is, pork fat is involved [duck fat will also do in a pinch];
6. If number 5 above is not readily available, ask for a larding needle and do it yourself;
7. Ensure plenty of tasty beverages accompany the adventure;
8. And, lastly, order something that you can share with an invited friend or two; eating alone is about nutrition, eating with another is a party.

It is perfectly natural to enjoy the experience of decision-making, but once decided, move swiftly if you must, or linger quietly in the confidence that a decision has been struck, warmed in the knowledge that you have carved out a wonderful selection of plates, tailored to your specific mood of the moment and enjoy another glass of wine.

It’s a pity that we can’t embark on this adventure like every couple of hours or so. Maybe my heaven will present such an opportunity; my hell will, of course, include roast suckling pig!