LBC at World of beers on sandlake...

Beer Review #2...

Well, I know its slightly overdue,but nevertheless, here it is. This second set of beers reviewed took me a while to get some free time to actually sit down, taste, and write down my thoughts. It's been pretty hectic at work lately with thanksgiving, a couple of banquets, and some family/friend events, but I think it was all worth it in the end. On with it!!

1. Ten Fidy Imperial Stout, from Oskar Blues brewery in Colorado. Talk about a strong, dark beer. So far, this one takes the gold on being the strongest, and hardest to drink beer I've ever encountered. Imagine, if you will, drinking a triple espresso, no cream, no sugar, and a slightly burnt flavor that refuses to go away. Not saying that its a bad beer in any way, in fact I enjoyed it because of the challenge I felt it was throwing my way. Super rich, heavy mouth feel, surprisingly dark head. I'd like to try this one again paired up against a 70-90% dark cacao chocolate maybe? I'm sure Brian will take me up on this.

2. Gonzo Imperial Porter, Flying Dog brewery in Frederick Maryland. Right off the bat you can notice the dark/golden color and the sweet smell it pertains. It starts of a little sweet, and after a couple of sips you start to taste all the "burnt" nuances from roasted malt. Super clean finish at the end. Although it is in the porter style, it reminded me of the sweetness of Belgian style beer, with the bitterness of a more common stout (Guinness per say).

3. Celebration Fresh hop ale, Sierra Nevada California. What can I say about this one. Possibly the perfect beer for this cold season. It's semi-intense hoppiness makes me think of herbs more commonly used during fall and winter (i.e. rosemary and thyme), containing 3 different distinct hops, and two different malts, its complex and subtle all in one. Much lighter than its cousin the Pale Ale. Give this one a shot, and don't be intimidated with its triple hop attack. I promise you, the reward will be most enjoyable.

4. Broklyn's Pre-Prohibition style Lager, Brooklyn New York. Using only the basic simple ingredients found in most beers, they manage to produce a superb product that sets them apart. The dry hopping definitely imparts a huge floral characteristic, and the malted barley adds a subtle sweetness. Rich, golden and so easy to drink.

5. Jai Alai India Pale Ale, from Cigar City brewery, Tampa, Florida. It's hard to believe this awesome beer is overlooked when it is brewed in our own backyard. Definitely intense, hoppy, slightly bitter, citrusy, crisp, with a long lasting after taste. It took me a while to get past the hops, and the bitterness, and I would definitely recommend having this one with a meal. Although I consider myself a hop head, this is one felt like it was a little unbalanced and a little too extreme in the hops department. I would consider having this one again, just not anytime soon for now.

6. PranQster Belgian style ale. North Coast brewing company, Fort Bragg, California. Super refreshing golden beer, with hints of citrus and spices. Apparently they use old-strain yeasts that give it its super aromatic qualities, and perfect levels of carbonation. Slightly sweet, clean crisp finish, and almost a "wine-like" feel to it. Maybe this one would be a better wait for the spring/summer season because it was definitely refreshing and highly drinkable.

7. High and Mighty's Home for the Holidays, from Holyoke ,Massachusetts. So after a long night at work, me and Brian decided to hit up the ol' watering hole aka Redlight Redlight (Bennet Rd. )to quench our thirsts and to subdue all the craziness from a busy night at the restaurant. We took a seat at the bar and decided that we must taste all the seasonal brews available at this location. Out of the 6 beers we tasted that night, this one really caught my attention. First thing that came to mind was bananas foster. I can explain, really. This specific beer had a rich caramel flavor, with hints of raisin, cinnamon, and orange, and I swear I even smelled hazelnuts or almonds. It's neither sweet or bitter, but its so complex I really took my time to finish this one. Definitely go and try this one, and when you do, close your eyes and try and deny that it reminds you of a delicious bananas foster. If you disagree, you're an untrustworthy person and a liar!!

Sippin on some sizzurp...

Not actually, but it's so delicious it can cure any ailment if you ask me. So last month we asked our readers to let us know what they were all drinking for the holidays. Some named their favorite cocktails, wines and beers, I personally had the traditional puertorrican drink, the Coquito. It's like eggnog to the tenth degree. !!
Rich velvety, creamy, and full of flavor with hints of nutmeg and cinnamon, and a surprising kick of a smooth aged rum. Seemed perfect for the cold nights we're having this season.
So it starts off as an ice cream base would, whipping eggs on a double boiler, and warming up your cream with the above mentioned spices and vanilla. You incorporate the cream mixture to the egg mixture, then back to warm up until it nappes the spoon. Once cooled, it gets mixed with top shelf rum, toasted coconut flakes and quickly gets bottled and labeled. I happened to witness the making of this wonderful drink one night and purchased 2 bottles for my thanksgiving dinner. My friends and family were hooked immediately and they also placed their orders from the next batch for Christmas eve.
So whether you're drinking sangria, vino, beers or cocktails, it will always taste better surrounded by good friends and family.

If you would like to place and order or have any questions, feel free to contact at:
Eggnut Coquito by Mimz
(407)879-1668 or email at m.martinez85@yahoo.com

Seriously, you won't be disappointed.

How international was your day?

I am sitting in front of the computer, with a cup of organic chai tea I had an epiphany.  Before I get into it, I am going to Tarantino this blog and go back to the beginning and bring you back to my cup of tea.

I wake up, and I am not a breakfast person by any means, well in the traditional (American) sense that is.  My day does start with a big cup of Joe.  Whilst sipping away I begin to contemplate the first meal of the day.  I choose to go with some Braunschweiger, which is a type of liverwurst or pork liver sausage, brown bread, and an egg "over hard"...very northern European.  A second cup of coffee and my morning is complete.  Today, breakfast was best enjoyed outside in the shade, work at this point could be debatable.

I went through the motions, and before I knew it, my work life began.  I fit the top button of my coat in its place and round the corner to the kitchen.  As I walk down the line, my right hand is  habitually turning on equipment as I am moving and looking forward, drawn towards what awaits me. My "Cantonese Grandmother," our 17 year veteran in the kitchen, has prepared lunch and for the smart employees who come in early for their shift get to capitalize on Chinese, Cantonese, and Vietnamese fair.  Today, beef chow fan or fried riced and Chinese tea is what is offered.  She dishes me up a bowl with all my favorite fixings; shrimp paste, a dash of soy sauce, and Chinese ketchup. Top it off with some fresh tomatoes, give it a good mix and we can just call this "first lunch."  I grab a coffee cup, pour a glass of tea, and I am now ready for work.

As the day progresses, I am at my station working on some prep before service, keeping in mind all the things that need to be done for Thanksgiving...going to be a busy day so tons of prep.  Trying to stay focused, my nose can not help the smell of curry in the air.  I peer over my shoulder and I notice the a.m. sous leaning inside the tilt skillet. Ok...I'll bite, let's see what he is up to.  He got some goat ordered and started braising it when he arrived this morning so he could make his favorite dish his wife makes, "curry goat." A popular dish in Trinidad, where she is from, I am thankful that Conor learned the ins and outs of this dish so he could share it with us at work.  Staying true to the dish, on his way into work he picked up some roti , an unleavened flat bread that is traditionally served with this dish.  Questions fly around the kitchen and it was not long until we got the green light to dig in.  Conor was pulling meat off the bone as cook were piling it on a torn piece of roti.  I take my ration and head for my station.  With all of my mise en place at my disposal, I garnish my "second lunch," with diced raw onion, fresh cilantro, and yes, Chinese ketchup.  Crossing cultures I know but the flavors worked really...really...well.  Now I say "second lunch," because I ended up eating three more, only to stop there because we are sitting down for "family meal," in a hour.

"Family meal," a term we use for the meal we serve our employees.  Not limited to the kitchen and wait staff, we put out a buffet for all the employees...everyday.  A protein (usually two varieties,) vegetables, a starch, a salad buffet, and usually a dessert of some sort from the bake shop.  There is something to say about a staff that sits down to eat together, and for some reason I am always in "ah," when I see all the white coats in one room.  The kitchen usually sit at a big round table, taking jabs at each other,  and critiquing each others lunch decisions.   This event takes place at 5:30 for the kitchen, making this either a way late lunch or a early dinner.  With two lunches down, I sit with a nice Italian espresso and watch the others eat their curry goat.  Time for service.

The Chef has done a little prep and now has a project for me.  He has put together the dough and fillings for knish, a popular Yiddish savory pastry.  He tells me that he is looking for an appetizer size and needs a yield count for the dough, the beef filling, and the potato filling.  Playing around with shapes, sizes, and portions I slowly accumulate my next course.  During service, it is an expectation for all the cooks to taste the food before going out.  Equipped with a plethora of tasting spoons, by the end of service I have consumed enough food not desire a meal.  I do however find myself making a taco (house made shells of course,) with pork carnitas and tomatillo salsa.

Dessert is a different story, after tasting savory all night, something sweet to cut through all of that is sometimes just a necessity.  My options...English pudding cake or a caramel cheese cake with cashew turtles.  Oven is off so English pudding is out of the question, (and their is no anglaise hanging out or that oven would be on) so I went for just a bite of the cheese cake and a little to-go box of the turtles.

On my way home, I pick up my favorite beer from Holland, crack one open at the door, and start to reflect.  Through the motions again, I finally end up in front of the computer with a nice cup of organic chai

The stipulations:  Authentic, is nothing your going to find down the "international isle," of your mega mart, so unless it is a beer or wine, we do not want to hear about what you bought at Publix.  Now if you go to a speciality market, that is a different story.  Remember, traditional is not a product, frozen in Mexico, flown to the United States, and labeled Asian.  That in mind, lets hear it, what did you eat today?  If you have any pictures, send them to us via facebook and we will post them for all.  

        
          

Steps to eating a Vegan Dog in Orlando

Step one: Make your way downtown. If you were to find yourself standing between I-Bar and BBQ Bar and happened to look across the street.  You would find, tucked between two buildings, a hot dog stand.  Asking the crowds pulling away from the stand, we found that the vegan dog stop is an iconic Orlando staple.
Step Two: You are not about to eat a hot dog, so get the idea out of your head.  Frank orders up two Buddha dogs with all the works.  Soft bun, vegan dog, vegan chili, vegan curry sauce, and "the condiment bar is behind you," he says.  Which is where you would find the familiars; ketchup, mustard's, and whatnot.  I believe that Buddha would have opted for the sriracha, so I topped mine as such.  Ok, eating your dog, first tip...take advantage of the foil you are given (if your going for the works.) Remember, your not eating a hot dog.  The Buddha dog is all one texture, with the dog being slightly firmer then the bun, but the taste is a perfect expression on how you should end your night after a few beers from one of the bars on Orange. 
Step Three: Do as the others do.  Sit on the curb, enjoy your new found way to enlightenment, and watch the people pass.

For us, it was two bites, a recommendation to the people standing around, and we were off to our next stop.    

Kimchi and Chong

Brand new to the UCF, Oviedo area, located at 7 Alafaya Woods Blvd, you will find perched right up on the road is "Kimchi," Korean Restaurant.  I have been waiting for this place to open the day they hung their sign on the building, and my patience has been greatly rewarded.  First opportunity that arose since the opening of their doors, I jumped!  Walking up to the door, a sign (in Korean) posted on the door was the first promising sign that, and here is what is important, the Koreans dine here.  This is key for authenticity!  I take note of the English translation that unfortunately they are closed on Tuesday, a quick glance at the phone....its Monday, I am good.  I step in and I immediately know that I will be enjoying myself here for two reasons. First, a table of smiling faces in front of me, jam packed with food, (so i know why they are happy.) Second, while escorted to the table, a quick look over my right shoulder I see a bar and a visual display of the beer selection, now I am happy.  Speaking of happy, I have yet to meet a service staff member as happy as ours.  "Come honey, sit down, we feed you!"  "Thank you, whats your name?"  "Honey, my name is Chong, you know like Cheech and Chong?"  Chong was amazing, she did every thing to ensure a good time there.  From answering the laundry list of questions, to showing me how to eat my food...more on that later.

Hite! Crisp, clean, and super refreshing beer.  Made from the finest water of Korea I gathered and the beer is pasteurized without heat using a ceramic filtering method (interesting.)  Really easy to drink and guess what? Goes great with Korean food!

Also interesting, was this sanitized spoon.  I can not tell you how much time I spend looking over utensils when dining out.  It is crazy how many dirty dishes one would encounter eating out.  Not here, this spoon was clean, sanitized, and I had the little paper to prove it.  Speaking of clean I cannot express how clean this restaurant is, white glove clean, surgical room clean, clean clean...I like.

I was assured that the pork dumplings were made "in house" so that was first thing ordered from the kitchen.  See the dipping sauce?  Order it by the gallon! Sweet, salty, and just the right amount of Korean red pepper to make those dumplings shine.  After further investigation, I am convinced, the dumplings are hand made, I could eat these all day long, and I just might go back, sit at the bar and do just that.

A tad bit familiar with Korean food, I do know that I love a really good Seafood Pancake, and this is by far the best one that I have had.  This cake is a festival of textures.  Crunchy and crisp at its exterior, then you move to the individual textures of the seafood, the squid being the most prevalent, and then when you get to the bottom the pan"cake" almost has a dumpling texture at the bottom.  Hard to explain but its fantastic!  What makes this cake for me though is the charred scallions you find in every bite.  It brings such a terrific smokiness to the pancake that is unmatched.  A meal within itself or in this case a perfect appetizer for two.

We headed up during lunch service, and their lunch menu is all under $8, and a steal for the amount of food that you get. This one was the Pork Bulgogi at $7, similar to a bento box, offered (from left to right) Fried tofu accompanied with a seaweed salad.  The pork, marinated and thinly sliced with vegetables.  Korean kimchi, fried pork dumplings and rice.  The value, unmatchable, the taste of everything, impressionable, and the the next course...still to come.

 Also on the lunch menu and also totaling in at $7 was the Chicken Donburi.  (means covered chicken, Chong informed me)  What she didn't tell me is that it was covered in egg and love.  Strips of nori lend depth to the dish and the vegetables are a must to tie it all together with the rice.  Now at the bottom of this bowl, totally unbenounced to me, there awaits this flavorful broth.  I was picking away at my dish, layer by layer when Chong catches me performing poorly. She comes over. 

"No! No! Honey, like this," grabs my spoon and incorporates it all together for me, makes a perfect bit on the spoon and even offered to feed it to me.  Now that is service!  She was right, the dish instantly become richer, sweeter, and more balanced.  As for the chicken, it was like schnitzel brought to the Korean level.  Moist, tender, and, succulent.  They offer the same dish in pork and beef varieties so what ever mood your in for protein, the rest is going to tie together... guaranteed.

Kimchi is located near my home turf so I plan on making this a regular stop.  I already have my eyes on a bulgogi beef burger they have on the menu, and I must stop in for dinner one night.  If you have no idea how the Koreans do dinner, then your in for a treat my friends, and that is another blog.  For now check it out, I will be the one sitting at the bar with a stack of empty plates and beer bottles for my (oh so much needed) Korean dumpling and beer rain day.  Chong...I will see you soon!

If your an avid reader of the LBC, you know that I am a sucker for after diner mints or "free candies," (that one was for you Brian,) and the one they gave us at Kimchi can be described as a bowl of "Pop's" (milk, sugar, cereal) all in one hard candy. Now that...is an after dinner mint!

Its times like these...

"Chestnuts roasting in the fire"....better yet, barley in a kettle getting ready to be transformed into a delicious malted seasonal brew. Ah, yes folks fall is here, and with it come the many different flavored micro-brews, seasonal spiced ciders, coquitos, ponches, sangrias and mulled wines. I'd really like to know what everyone is drinking around this time of the year. Send us any names of your favorite beer, favorite wine, or maybe even favorite sangria, I'm curious to see what you guys are enjoying out there.

Here is this weeks finds from me to you:
1-Ephemere, Unibroue, Canada. ( Green apple flavored ale made with real apple and curacao peels). Super light, easy drinking beer, its almost cider-like.

2-India Pale Ale, from the good guys at Lagunitas Brewing Company (Petaluma, California) Its what you would normally expect from an IPA without the extra bitterness. I would say its the easiest drinking/smoothest IPA I've tasted, hoppy in a good way.

3-Magic Hat's #9 "Not quite pale ale" (Burlington, Vermont). Perfect for the person who doesn't want the full flavor of a real pale ale. Its medium bodied, lightly hopped, without the strong, bitter residual aftertaste.

4-Anchor Steam barley malt beer (San Francisco, California). What can I say about this one right here? I'm pretty sure everyone in my kitchen is a fan of this one. Its crisp, well-balanced, medium bodied, lots of molasses/roasted malted barley flavor. Perfect for any excuse you want to find for drinking a good tasting beer.

5-Rye Pale Ale, Terrapin Beer Co (Athens, Georgia) "this one's for you Johnny M". Its a pale ale with a slight more complex flavor. Earthy aroma, lots of hops. Somehow, I can imagine a good loaf of bread could me made with this ale and it wouldn't be quite bad at all. (When you come to pick up your food truck from Orlando, we can have many-o-these brother cholo).

6- Last, but not least we have Hevelius from The Kraper brewery in Poland (established in 1690). Named after a famed astronomer/brewmaster (Jan Hevelius), this strong pale lager/pilsner european style beer will definitely throw you back a bit. Definitely not for the frail coors light/bud light drinker. It has so much body, hops, clove, bitterness, old world taste ( all good things I was already expecting from a beer like this one). I don't really want to spoil it for you guys who might actually go and get this one, and I'll even tell you its on sale at your local whole food to further pressure you into trying it. Some ideas that came to mind were either using it in a really good braising application, or a really good arroz con pollo.

If you do actually go and try one of these, give us you input and let us know what you think, or maybe some suggestions that we can review or talk about on the blog.

Enjoy the holidays and be safe out there.

Arepas at "El Pelao", Semoran and Curry Ford Rd. (Morcilla, chicken, braised beef, pork, cheese, stuffed inside a cripsy corn cake) Perfect 12am snack...

The Lunchbox Crew is hittin up the streets of Semoran Blvd to see what treats are out there...

Kudos!!!

Congratulations to Andreas Proisl for passing his Certified Executive Pastry Chef (CEPC), and Tyler Field for passing his Certified Executive Chef (CEC)exam with the highest score, not an easy task by far.

The 3 Months of Fall

With Fall officially starting September 22nd, and the Florida weather still on the warm side.  I truly start the seeing signs of fall beginning in October.

As Frank mentioned in a previous blog, the first thing that comes to mind when I see the first sign of changing colors and cooler temperatures is the vegetation of the gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds.)  So I think he would agree to dedicate this month, "The month of the Gourds."  Now we missed this month entirely, and I would like to apologize to the viewers out there and the supporters of this blog.  I have to thank Frank for getting out a blog about a shared passion in the beginning flavors of the Fall months just in time.

November is here and Thanksgiving is around the corner.  I feel that it is only fair to dedicate this month to the fowl.  Chicken, quail, game birds, ducks, geese, and yes of course the turkey.  All beautiful in their own right and a popular answer to many chefs and cooks alike to the allusive question, "What would you eat for your last meal?" or "If you were to be stranded on an island, what animal or ingredient would you bring?" To wrap up this month, we will be hitting the streets of Orlando, looking for the best fowl preparation in the time given, and report back to you. Now Thanksgiving is an Epic meal and we will be expecting photos of yours. Send us your photos via Facebook and we will post the best ones.  (Not a friend yet you say? Just send us a friend request...its that easy.)

The December month wraps up the fall season saying goodbye just before Christmas.  Since I excluded the 8 days in September, I am tagging them onto the end of December making Winter December 31.  Making this month the "Month of the Swine," because I cannot think of a better animal that is appropriate in every season but particularly shinning in the fall.  A true head to tail season for the pig, and that's just what we will be doing in December.  We are going to start at the head and make our way to the tail in the month of December letting you know where we stopped along the way.  Looking forward to this one personally, and if we are lucky I might be able to snap a picture of Frank loosing his meal eating some of the "undesirables."

The LBC is back on the move, so stay tuned, again sorry for the absence, and thanks for all the support!

Underground Restaurants Take Culinary Education to the Extreme - Culinary Ed

Underground Restaurants Take Culinary Education to the Extreme - Culinary Ed

Interesting way to experiment with creativity and getting your name out there..

Tis' the season...my favorite season.

October is almost done and with it comes my favorite season of the year, fall. With it, seasonal produce that should inspire any young cook's imagination to start creating new dishes, and re-creating some older ones. Pumpkins, squashes, apples, pears, cured pork products, wine, aged cheeses, holiday spices, sage, rosemary, mushrooms, quince, and plenty of hearty dishes come to mind once this time of the year comes around.

On this occasion I decided to create a fall inspired dish that I felt captured the diverse ingredients and flavors of the harvest season, fall. First ingredient that came to mind was the infamous butternut squash, also known as the butternut pumpkin. This orange/yellow cousin of the pumpkin, has a sweet and nutty flavor, perfect for the holidays. Following that train of thought, I thought of pumpkin pie, and the spices that traditionally are associated with this holiday treat. Who can't close their eyes at this point and imagine the scent of nutmeg and cinnamon? So it is at this point I decided to go old world with this one, maybe Italian, maybe German, don't know yet. Never having made the attempt before, I decided to give gnocchi a fair try. Traditionally made with potatoes, I opted for butternut squash. Once the main ingredient was established, I opted for my favorite vegetable in the world, bacon. Although clearly not a vegetable, cured salted pork belly has infinite possibilities and has been a staple in both cuisines for some serious time my friends. The next obvious choice was bacon and onions, but I didn't want to utilize just any onions, I always tend to lean to the sweeter, more complex flavor that only a shallot can impart. Again, thinking old world, I went with a vegetable that has been utilized in old world cuisine for centuries, the brussel sprout. Known for its cabbage-like appearance and odor, it can actually be a tasty one if cooked properly and treated with due respect. As you should with everything we prepare and eat.

Now everyone that knows me or my cooking style would not be surprised by me turning this dish into a savory one with the addition of California grapes into the mix. The way I visualized it, I have salty, bitter, sweet, crunchy, soft covered, how do i throw it off a bit? Roasting the grape varieties I purchased would concentrate its natural flavors and characteristics. Sweetness and tartness would add the right "pop" of flavor that I was looking for.

It took about an hour or so to put this dish together from scratch, and with the help and input of fellow blogger Brian, and pastry chef Andreas I think it turned out to be a pretty successful dish with a few changes here and there. Changing from gnocchi, to spatzle, and utilizing uncured bacon, the final product turned out to be something I was happy with. Soft, savory dumplings of butternut squash, with a mild taste of nutmeg and cinnamon matched the natural nuttiness of the squash . The earthiness from the melange of mushrooms, gave it a slightly more authentic old world flavor; the combination of bacon, onions and brussels emphasized on that theme. Throwing it all off, or together, who knows, are the grapes, adding that touch of tartness it seemed to need. Finished off with brown butter and sage, it was a simple, yet clean, adding more notes of that earthy/nutty flavor usually associated with the traditional Italian gnocchi. (Note: I purchased a bottle of Mezzacorona moscato from Italy, containing an intense nose of tropical fruit, and notes of nutmeg and cinnamon. Perfect for pairing with seasonal flavors.)





Been thinking about adding a red wine poached egg on top, or maybe a decent-sized medallion of foie gras to the dish to add yet another element of flavor and appeal. We will see where these ideas take it as this dish progresses with much thought and revision.

Ingredients used:
-butternut squash
-petite brussel sprouts
-shallots
-california grape variety (green and red)
-shiitake, cremini, and oyster mushrooms
-applewood smoked uncured bacon
-unsalted sweet cream butter
-olive oil
-sage, thyme

Prep and execution time: about and hour.
Pairings: Mezzacorona moscato 2008, Unibroue Ephemere ale(apple and curacao peel ale, 5.5%alc./vol), and Hevelius Kaper ( Polish strong pale lager/imperial pilsner)

Ice cream, you scream, we all scream for Humphry's...

Twenty-year aged balsamic vinegar, chili powder, ales & stout, foie gras, Boccalone prosciutto, golden beets and Szechuan peppercorns. Not usually the first ingredients that come to mind when you think about ice cream right? Well, leave it to San Francisco and the good old folks at Humphry Slocombe (www.humphryslocombe.com) to completely change your mind about ice cream and not-the-usual ingredients. Voted one of the best 10 ice cream parlors in the country, I'd have to be a fool to not check it out during my short stay in the city by the bay.

Located in the Mission district, a place known for its diverse ethnicities and multicultural stores and restaurants. Seems like its the perfect location for such an uncommon, revelatory vision. Located just a short walking distance from the city's subway system (corner of Harrison St. & 24th), its a definitely must visit if you are ever in town.

Having previously read the many articles and press written about this place, I already had a preconceived idea of what to expect, more or less. Or did I? I knew they are well-known for making the unimaginable, well..., possible and improbably good. I knew that they have been thought of as "mad scientists of ice cream", "upscale ice creamery", but I wasn't expecting the level of understanding about the balance of flavors, and textures that clearly they have mastered. Using only basic, pure, organic ingredients, they have figured out how to extract the most flavor as they possibly can to create their signature ice cream. Did I mention they make about 50 to 60 flavors, rotating 12 different ice cream flavors every day, sometimes twice a day? Sounds confusing? To that also add about 20 different sorbet flavors, also on daily rotation. Clearly it is a labor of love, passion, and creativity.





Upon walking in, I noticed how simple and detail oriented the place was. A couple of art pieces adorned the walls, the traditional ice cream glass window display was spotless, and of course the two-headed mascot that hung from wall greeting us upon our entry. I was surprised to see how busy this place was, in spite of its size, leading me to know that its a local favorite, as well for foreigners alike. Anxiously I awaited my turn to order. The choices, oh the choices. On this occasion I went with the six most interesting flavors (balsamic caramel, ancho chocolate, and vanilla black sesame seed), and also a recommendation from the host (secret breakfast). He suggested the latter with a smile as he handed us a sample of this interesting concoction. He says "Can you guess what it is?". Dumbfounded, I have no idea what to respond to him. Turns out it was combination of bourbon and corn flakes. Yes, corn flakes, it was evil genius good. The price? Well, surprisingly inexpensive. About what you would pay for a mediocre banana split at your local Dairy Queen.

Eagerly I take my four scoops of velvety ice cream in a recycled paper bowl and recycled plastic cutlery(it is San Francisco, need I remind you), and quickly dig in. First ,the balsamic caramel. Perfect balance of that molasses/syrup/grape must flavor that you would expect from an aged balsamic vinegar, with the extra sweetness of a salty caramel. Not too tangy, not too sweet, just perfect. Next up, the ancho chocolate. Ubber decadent chocolate flavor, creamy and rich, with just a hint of cinnamon and ancho chilies. It reminded me of Mexican chocolate with a light cinnamon taste, a nuance of smokiness, and a slight kick in the end from the ancho. The black sesame ice cream was not too far off as well. Super creamy vanilla, and the light toasted sesame flavor, with an added visual flavor characteristic and color contrast. This one made me think of Chinese sesame balls, filled with a sweet mung bean paste, but better. Last, but not least, the mysterious "secret breakfast" ice cream. Right away you could smell and taste the bourbon, and the texture of the corn flakes made this one a success. It did make me wonder two things though. First, who would put these two together and call it breakfast? Second, why don't I know this person? Either way, it was a very enjoyable combination.








Honestly, I am glad I stumbled upon this location online, and it was well worth the subway ride and the walk to get there. Besides me becoming an instant fan of their delectable creations, I have also come to respect and admire their commitment to simple good food, and their close involvement with the community. Using local ingredients, supporting the local farmers and growers, and investing in the neighborhood schools and parks, certainly is a quality that I find very noble and noteworthy from the guys at Humphry's, not to mention responsible. Amazing ice cream, great concept, friendly/knowledgeable staff, and socially conscious. You still need a reason to visit Humphry Slocombe? If not for the above mentioned, check them out for their amazing frozen desserts. Did I already mention they have amazing ice cream? Good.

Beat That Frozen Yogurt!!

Ancho chocolate, balsamic caramel, bourbon corn flake, and black sesame icecream..humphry slocombe, san francisco

Williow Tree Cafe...Das is Good!

With October already here, the weather starting to cool off, and on this particular day, the rain is swaggering in.  Dark beer and a humble dish of meat and potatoes is just what I need.  So I look to the beer and potato aficionado's of Europe and find a stool at the bar at Hollerbach's Willow Tree Cafe; das boot bitte!  The bartender, a strapping twenty something German, asks "Vat are you drinking today?"  With over 50 German beers to choose from I realize that my impending brew existed in the clutching hands of the daunt erudite.  The Spaten Optimator, dark, complex, and oddly enough a taste similar to Worcestershire. Strange? Agreed.Tasty?Absolutely! This elixir was drawn into such a prodigious trough it stayed with me, loyal and true through the duration of my meal.

First up, the Aufschnitt Teller, a predisposed allotment of cold cuts, cheese, accoutrement's (mustard, pickles, salad), and paté.  All served alongside French baguette and German brown bread.  If I had to complain, and it is hard to do with that beer staring at you, the baguette was store bought, par baked, but never re baked.  Sorry but no anemic, medium rare, flavorless excuse for a French baguette, is going to keep me from this fine spread of beef and pork parts.  From what I could gather, none of the sausages are made in house aside from the leberkäse, but they do have a dedicated shop in Wisconsin that does all the dirty work (in my opinion, the fun stuff) and ships exclusively to them.  That said, it is time to get a few links on a plate.

From left to right: knockwurst, weisswurst, and nürnberger.  This plate comes with three sides, and the traditional sides were a must.  Clockwise starting at 9:  spätzle in rahum sauce, sauerkraut, and German potato salad.  The sausages, juicy and flavorful with subtle spices.  The spätzle, cooked perfectly and that gravy! Some one has a bottle of maggi back there.  Sauerkraut, acidic, taste of caraway, and rich, just how a good kraut should be.  Potato salad...spot on!

Next up, "Der Wanderer," two thick slices of pan fried leberrkäse (German bologna) and topped with my favorite condiment...fried eggs.  Joining my new found breakfast plate are two potato pancakes.  Crispy, creamy, and full of potato-onion flavor.  Sour cream and apple sauce are your options for your cakes and apple sauce was just the knife needed to cut through the richness of my plate.  One composed bite later and everything in the world made sense.  The Germans have it figured out.

With 49 more beers to try and a currywurst calling my name, I will be back.  Oktoberfest is just two weeks away, and I can already here the live music, sounds of glasses, and thick German accents.  See you there.

Cheers!

The Bivalve Whispers

From the Chef down to the Garde Manger, there is an appriciation for the mastery of bivalve cookery.  Yes, quality, perfection, and timing is the status quo in the kitchen but there is an understanding between us cooks, that although 100% focus is required from each of us, when the bivalve hits the pan, there are no mistakes.  An over cooked steak, a bad schnitzel, or a cold potato, all unforgivable indeed, but a bowl of mollusks cooked to oblivion with no thought or heart for the liquid in which they cook in speaks novels.  A seafood so fresh, so simple, and a margin of error so thin, should not be taken lightly and when done well, is simplicity at its finest.

Being a serious cook has its advantages.  Being a line cook has even more.  The key is tasting your food and knowing the product in which you are serving.  They say knowledge is power...that could not be any more appropriate then when you are cooking for individuals.  A human being has put a certain level of trust in you to make them a meal that they will be consuming.  Knowing what they are going to be tasting, the quality of your ingredients in which you are serving , and the degree of skill you will put in is paramount.  That said, these mussels are not going to be at their peak for the next service (wink wink) Lets eat!

The numbers were good, service went extremely well, and like the kitchen version of a Pavlov's conditioning experiment, the cooks were rewarded...ok maybe the runner too but he's one of us.  No meat powder in today's experiment, and without giving all the details, the jubilant mussels were bathed in a gruel of pork, tomato, butter, and vegetation.  Grilled sourdough bread, sure, but I opt for some frites and the only condiment a fried potato should be served with...sauce choron. (if you haven't, you really should...enough said)  I make eye contact, give a nod, and break it all down.  Out on time, and happy to be a cook!                                                                                            

A new meaning to the "Trash" sandwich

I carry an exceedingly abridged draft of food stuffs that I could consume on a day to day basis and if done well, the all mighty, influential, and preeminent sandwich tops the list.  I am, in some ways, on a sabbatical for finding a real live delicatessen in Orlando.  I have been in countless deli's, sub shops, hoagie stands, and "sandwicheria's" (please explain that last one to me) only to witness Boar's Head or worse in the case, chicken tender sandwiches on the menu, and monogrammed deli paper.  Not that Boar's Head is an inferior product or a chicken tender sandwich does not have its place, but I want to see a meat or two hanging from the ceiling, house made roast beef and pastrami, maybe at least one fresh baked bread or a homemade pickle, and please just roll it in some butcher paper and save me the cost of your advertising.  I digress...

Just for now, I am going to pause, and assume that Orlando is comfortable with the fact that the deli is best in the hands of the Northeast and look for shops with potential right here in my own city. That being said, Pom Pom's "Teahouse and Sandwicheria," will be the first I write about.

With two locations in Orlando, I find myself stopping in at their newest location on University.  One foot in the door and your surrounded by wall to wall "chalkboard" tagged with graffiti art and your daily specials.  The crowd, prodominantly indie, plaid shirts, ripped jean shorts, and chucks.  The music in the background is streaming from the MacBook on the bar playing various artists from Patsy Cline to Modest Mouse. A good vibe here but its has one too many college students for me to have my meal here.  I ask for a menu and tell them I will be taking it Togo.

I fire off  twenty questions and get the skinny on this place.  All the meats are purchased but the chutney's, slaws, aioli's, dressings, and salsas are all made in house.  As the eclectic, reserved, and baffling teen was giving me the low down on the menu, I am looking past her and sketched on the wall was a blueprint of a sandwich, "Mama's lil Linebacker," it was dubbed and I am instantly intrigued.

Beef Heart, the other red meat.

You did it again Cosentino...Not for the rookie food enthusiast.


I wonder what will be on his menu during my visit next week.
http://www.incanto.biz/index.html

La Bonne Crepe, c'est bonne...

Like my partner in crime had mentioned in a previous post, it is hard to find a decent breakfast joint in this city. As a person that usually skips this "oh so important meal of the day", whether is time restraint, or just simply not hungry at that time of the day. Surprisingly enough, it seems that we both have found good experiences in Ft. Lauderdale. Figures, I had to drive 2.5 hours just to find a delicious, well-prepared breakfast.

Taking a stroll through Las Olas Blvd., I happened to spot this small creperie by accident. The thought of a soft, thin pancake, stuffed with goodies sounded like a deal too hard to pass up, and my appetite soon convinced my brain to give in.

We took a seat outside the patio, the gloomy weather deemed it appropriate to just relax in the open air, taking it all in. The server came by, and with her beautiful, thick french accent proceeded to take our order. As diminutive as this observation seems, it somehow raised my expectations that this place surely was authentic and probably as close to traditional as you can get.

We started with a cafe au lait, and a cappuccino. Both with just the right amount of dairy, and with enough kick to bring us back from the dead. The toasted baguette points came soon after. What to eat, what to eat? We decided to go with the smoked salmon appetizer(saumon fume). Served with caper berries, pickled white onions, and a horse-radish cream. God knows I love to play with my food, and this appetizer was perfect for that purpose. One had to build their own canapes with as much, or as little accompaniments as one desired. I enjoyed eating this little snack, just as much as I enjoyed preparing each delicious bite.





We followed the salmon appetizer with, of course, a crepe. Stuffed with home-made fennel sausage, scrambled eggs, and gruyere cheese, it was everything I felt I was missing from skipping many-a-breakfasts. The crepe was light and just slightly crispy, the sausage was super aromatic and perfectly seasoned, the eggs were cooked to perfection, tender and soft. For the size of it all, it seemed like a bargain, I thought.


I can say I left a happy patron that day, without a dent in the wallet, and a belly full. If you are ever in the area, I would recommend you take a walk down this street for many other small restaurants. Time and weather didn't allow me to explore more, but I'm sure there are more jewels to be found. As an Orlando resident, I can only compare this street to our very own Park Avenue, Winter Park. Also, if you get a chance, check out Schokolad, an interesting chocolatier shop with many treats to offer.

Breakfast has just gained a mustard grain of hope, as far as I'm concerned. Let's see if I can find an interesting breakfast joint I can call my own in my own city. This food enthusiast only hopes.

Your truly,
Happy Patron.

Obrigado Brazil 24!! Tasting Sao Paulo

It's 11:30pm on yet another Saturday night, and your usual suspects are back on the prowl for something new to devour. This time on our radar we find Brazil 24, on the corner of Kirkman and International. A busy tourist filled street, with the blinding lights of signs, banners, and Disney propaganda ( our city is practically infested with it ). But hidden at the near end of International Drive we find this precious gem. Its location could easily be missed and over-looked, since there are many other Brazilian restaurants and boutiques surrounding that particular area. So what draws us to Brazil 24 amongst all the choices we have? Well, they are the only 24hr, family owned and operated small restaurant open serving the best street-style food ( characteristics that we seem to favor), and as cooks we love the fact that they are our savior from your common 24hour "Danny's", and "International House Of Pies". Seriously, these guys are serving the type of food that will make a single tear run down the side of your cheek good kinda food ( i.e. beef stroganoff, liver and onions, steak and onions, rice & beans with fried eggs, and empanadas, not to mention traditional pastries), with more love and passion for food than any one of the previously mentioned joints.
We decide to take a seat at the the bar-style counter, and it's not hard to tell that this will be a good experience based on the smells that are coming from the kitchen. Intoxicating!! We are soon greeted by the owner/cook/butcher/host/server Nelson with menus and a welcoming smile that makes you feel pretty much at home. After a quick introduction he begins to tell us about his restaurant, and how it came from humble beginnings, and the painstaking hours he put into it. A topic any cook knows oh so well: the long hours, the tears and sweat, the mistakes, discoveries and success that come with it. He tells us a short bio of himself and how he started as a cook in Sao Paolo, Brazil, then as a butcher for a small Brazilian churrasqueria, and as he's talking I realize he hasn't even taken our order yet, and it doesn't even matter because we are enveloped in a conversation of the common love for food. A topic we could share for hours if you ask us. At some point in between the tales of the trade we decide to order some appetizers to start our culinary experience of the night. Papas rellenas ( stuffed potatoes ) and a cheese & beef empanada are our first choice of the evening. The papa rellena comes to us as a surprise, much bigger than u would expect this croquette-like snack to be, about the size of a pool ball to be exact. Inside we find a moist pulled chicken and queso blanco filling. Perfectly seasoned, cheesy goodness, with a perfectly cooked potato crust. At that point our bellies are craving for more.

Chicken and cheese papa rellena.

Next up, beef and cheese empanadas. This was probably the flakiest empanada we have ever had in town, and lets not even begin to talk about the filling. Sauteed beef, onions, and garlic seasoned with cumin, green olives, and a mozzarella style cheese. We simply cannot find a flaw in this combination. Another great appetizer brought to us in record time if I may add. Nelson, of course, has a grin on his face, he knows by the obvious "eyes-rolling back syndrome" that we're in a culinary nirvana. God help us, we haven't even ordered our entrees yet.

Beef and cheese empanada, in a flaky shell.

Shin Sushi...Fish Oil and Omega-3’s

Since the roll out of the blog and the creation of the LBC, we have had a good turn out with food find after food find.  As posted in a previous blog by frank, eating out of “grease trucks,” and indulging in a burgers larger than your grip, it can start to take a toll. 

Among the “healthiest” cuisines in the world, Japanese fare fights to be in the top 5, only to be pushed out by Vietnamese and the territories that fall into the “Mediterranean diet.”  I got a tip saying that “Shin Sushi,” Sushi and Sake Bar, just one block north of Colonial on Orange Ave, is doing justice to the art of sushi and have the freshest Uni in town.  Ok I’m in.

We arrive at 1:00; just an hour shy of them closing up shop for lunch service and the place is packed.  Good sign to me, I love to see a line of locals pouring out of the front door.   Means a steady fish rotation, which in my book is great to see for a place that sells raw product.  Opt for sitting outside with the newest members of the season “the love bugs,” we are seated right away and had the first round of beers before the line at the reception desk even sees hope of being seated.  Two fans blowing over the table, under the black awning on an already overcast day, the cold taste of my Asahi, and I have no envy for those inside.  Our server comes over to greet us with her thick accent “ELLO!” Bets go down on the table, is she British or Australian?  Let’s just say I lost.

Orders are in and I went with the nigiri tokujo moriawase, “for the adventurous sushi connoisseur,” it says…why yes I am, thank you.  Around the table, salmon skin roll, a roadhouse roll, and a spicy sandwich are also ordered, more on that in just one second.  My plate comes with the usual miso soup and ginger salad.  Miso soup is like olive and balsamic served with your bread at an Italian restaurant, you really cannot go wrong unless you have a poor quality olive oil.  Their ratio for hondashi and miso seem to be spot on and I quickly slurp my bowl and move on to the salad.  Now I have never been to Japan, but I would like to think that while you were waiting for your sushi, they would not serve you a glass of lettuce with ginger dressing on it.  Not very interesting is all I am saying, but the dressing is made in house and has a fresh ginger flavor.

Hats of to the Sushi Chef, he did not hold back putting together my plate and I now realize that it was worth the 30 minute wait.  At a glance I spot, eel, shrimp, scallop, and crab legs (that's crab with a capitol C not krab.)  Nose to flesh, and I do not smell a thing, just clean, fresh, sea notes, and I am ready to dig in.  The eel was delicious, you can tell that they just did not open the package and toss it on my rice.  The shrimp, probably my least favorite, was still clean tasting and the rice it was sitting on was fantastic.  The crab legs were my surprise for the afternoon, a little Japanese "mayo," and a dollop of caviar, this nigiri was perfect in ever sense.  Next, my scallop, lightly charred on the top and medium raw underneath, thank you Chef.  Now I traded off my conch for a spicy sandwich but in some aspects I feel it was worth it, but the reaction I saw as my nigiri was being devoured I start to regret my barter to the one on my right.

I cannot express how fresh the fish was at Shin, how well seasoned the rice was, and how much I appreciated that they didnt bother with the red beet nests, match stick carrots, or cucumber fans on my plate.  Just simply nigiri, and the usual condiments; wasabi and ginger, which stayed right on the edge of the plate, no need to muck up a already perfect meal.

To the left:  Salmon skin roll; charred to perfection, and intense salmon flavor.
To the right: Roadhouse roll; Seared beef, shiso, plum sauce.  What made this roll was the roasted garlic chips on top.

Last in the "food" category was the "spicy sandwich."  Spicy tuna (or you can opt for shrimp), with fresh avocado, Japanese mayo and rice all held together with a sheet of bean curd.  Sliced in little (and I say little loosely) triangles, so you can call it a sandwich and you got the perfect finger food.  Eating this wedge of tuna and rice, this concoction screams breakfast for me, I do not know why, and another thing...how come I did not get this sandwich in my lunch box back in grade school?  I know what my kid will be getting....lucky!

Now before I ask for a check and depart, I realized that you cannot come to a sushi and sake bar without...well without having sushi and sake!  Menu please!  I have to say that this place has the biggest sake menu than any other Japanese restaurant that I have been to.  I ask for the most popular and something chilled since it is just a touch on the warm today.  I love the traditional "generous" pour of sake into the masu, a small display that they might actually care about their customers.

Another one chalked up as being a good find in Orlando for the sushi and sake connoisseur's alike.  Before I forget, enough with the Andes Mints, they are made with crap chocolate and seriously over rated.  That said, ginger mint is where it's at!  Super ginger flavor, I am talking intense here, and mildly sweet.  Oh by the way...she was from the U.K.       

Store bought pasta? Not never we say..

When it comes to food in general, any good cook, or simply anyone with common sense would know that fresh is always best. Whether is pork from a nearby farm, strawberries from Plant City Florida, oranges from a mile away. You want the best flavor out of something? Then eat it at its freshest state, at it's peak of flavor.

In this instance, we are referring to pasta. Yes, we are aware that you could easily purchase boxed ready to cook pasta, but why should we? We love food, and we personally love to make things by hand. You can too, and you would actually be surprised how easy it is to make your favorite pastas right at home. So don't be afraid to get your hands dirty and give it a shot, your hard work will be rewarded with a soft, delicate pasta that will make u hesitate purchasing it again. We hope.

Quick Pasta Recipe

1lb. Dry mix ( half all purpose flour, half semolina flour )

1cp. Egg yolks

S&p To taste

Place all dry ingredients in mixing bowl.

Mix with a paddle on slow speed, and slowly add the egg yolks.

Dough should come together when squeezed with hand.

Knead into a smooth ball, and let rest covered in plastic wrap for 20-30min.

At this point you can either go into the pasta attachment of your mixer, or roll our with your standard rolling pin.

Use this recipe to make raviolis, fettuccine, pappardele, lasagna, cannelloni even.