tag:blogger.com,1999:blog-25741353350050177262024-03-18T21:32:11.217-04:00Candace LatelyThoughts from a 30-something on local food culture, restaurants and gastronomyCandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.comBlogger3998125tag:blogger.com,1999:blog-2574135335005017726.post-72363581677310337932024-03-18T21:31:00.002-04:002024-03-18T21:31:26.703-04:00Green Chili Shootout 2024 at Capitol Market<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg1vqFjDJVMqZxzngVCP-PItb2zqcs0rC9o-rjqdlyohVzyDerpFpXUMldBq2sxDMdMowWlBdEHb45OAQiWmjfZACwfZMw385Z14-XP7Q5WLAI0P6D38XjmflgqptdGmH0xRQ_QiBSpva73cBiTehRWr1kxJnvY7nWPO1xxR9UXOftO8WNI1NaWROT-I/s4032/IMG_1258.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg1vqFjDJVMqZxzngVCP-PItb2zqcs0rC9o-rjqdlyohVzyDerpFpXUMldBq2sxDMdMowWlBdEHb45OAQiWmjfZACwfZMw385Z14-XP7Q5WLAI0P6D38XjmflgqptdGmH0xRQ_QiBSpva73cBiTehRWr1kxJnvY7nWPO1xxR9UXOftO8WNI1NaWROT-I/s600/IMG_1258.HEIC"/></a>
The Green Chili Shootout returned to the Capitol Market this weekend after a haitus due to COVID. There were about 40 different chilis to enjoy. I had fun judging the team competition.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fJM90c1itudwz3IfrvFfQVcjrvwVkkoMN_VBjPAMjwSYwxqZzTDFEvC6UTcsLMFVfUTQrUtBncYpYrzSyr6FXN5DatCFRKUZVK2D5SYBGa3FKYsiBtRGMZuOHRXtP_wa0iNH0XhJiHc9IeD5N8x31e2VpuEhP0Hj3fnjflj7FNzEZNlzOS5Y-dy2fqI/s4032/IMG_1261.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fJM90c1itudwz3IfrvFfQVcjrvwVkkoMN_VBjPAMjwSYwxqZzTDFEvC6UTcsLMFVfUTQrUtBncYpYrzSyr6FXN5DatCFRKUZVK2D5SYBGa3FKYsiBtRGMZuOHRXtP_wa0iNH0XhJiHc9IeD5N8x31e2VpuEhP0Hj3fnjflj7FNzEZNlzOS5Y-dy2fqI/s600/IMG_1261.HEIC"/></a>
People's Choice: Muffin's Meat Shack<br>
1st Place (Team): Phill Williams of Johnnie's Fresh Meat Market<br>
Best Booth: Mountaineer Food Bank <br>
3rd Place (ICS): David Mallory<br>
2nd Place (ICS): Jessica Ahlgrim<br>
1st Place (ICS): Lynn Berkebile<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0z-MISos3AkV4EMiSbZFdEoccQw0xIdAwFmeZ1F5mO-65pRyjEcuWDlIKOGKTdiO6O-1fX_X7gNX3JxJfd2QQeYNyDbqHJoes1H6_vPbkn5X4IWTDzUX_Trd8GK_31cNLrwUabOkJHLY_JNDjxwlw_qDF0ugZHHFWLzfFPMpnX_aJIUjN94pDcuEvqvw/s4032/IMG_1263.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0z-MISos3AkV4EMiSbZFdEoccQw0xIdAwFmeZ1F5mO-65pRyjEcuWDlIKOGKTdiO6O-1fX_X7gNX3JxJfd2QQeYNyDbqHJoes1H6_vPbkn5X4IWTDzUX_Trd8GK_31cNLrwUabOkJHLY_JNDjxwlw_qDF0ugZHHFWLzfFPMpnX_aJIUjN94pDcuEvqvw/s600/IMG_1263.HEIC"/></a>Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-43837646553336649482024-03-17T20:56:00.002-04:002024-03-17T20:56:13.650-04:00Immaculate Conception Román Catholic Church Fish Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6FXs4qgm9ANPPOkQG9xy2-nkp7PcMjpnFoHeO_t0DxiecCXnue0j0yu8j8E5KBGKagWpS1DkknEEdoHdPy9yLSnyJoJkglz_Wlj947xVmWHut7fFBh73sYtvkGy4bDbGklutBr-fmlBA-fdzM6_RPlpGYsRh2lYHReeHtV3oQs578Yxx4iZuUzB8Y5Q/s4032/IMG_1251.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6FXs4qgm9ANPPOkQG9xy2-nkp7PcMjpnFoHeO_t0DxiecCXnue0j0yu8j8E5KBGKagWpS1DkknEEdoHdPy9yLSnyJoJkglz_Wlj947xVmWHut7fFBh73sYtvkGy4bDbGklutBr-fmlBA-fdzM6_RPlpGYsRh2lYHReeHtV3oQs578Yxx4iZuUzB8Y5Q/s600/IMG_1251.HEIC"/></a>
<a href="https://m.facebook.com/profile.php/?id=100064563257466" target="_blank">Immaculate Conception Román Catholic Church </a>in Montgomery is hosting a Lenten Fish Fry every Friday in March.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QNfaWUjO9yK3OGMwtq0WMCw9M1A81d304SIOcy5Aj2iLnE1gEHs-H8QrZdvEp146XXBawTb7xUVERUBxDNKsHdCWBKBAQOHZiG-KDyFmnQNJ-v3xTFsBL4wxTKrXM8AZInVb9ve3atD3wejBN1UtjcuYQqXeJwRIVt6ypG39tpa9z3aitd5ve7W4qgU/s4032/IMG_1252.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QNfaWUjO9yK3OGMwtq0WMCw9M1A81d304SIOcy5Aj2iLnE1gEHs-H8QrZdvEp146XXBawTb7xUVERUBxDNKsHdCWBKBAQOHZiG-KDyFmnQNJ-v3xTFsBL4wxTKrXM8AZInVb9ve3atD3wejBN1UtjcuYQqXeJwRIVt6ypG39tpa9z3aitd5ve7W4qgU/s600/IMG_1252.HEIC"/></a>
$10 for baked or fried fish, bread, cole slaw, baked potato with soue cream, baked beans and a piece of chocolate cake.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTwhOOG7HOVhrYWZeP8MFxf19feOb5ZMSDwtwh5rST2sGfLgeVGMr6ZoMEghcSxSImC7xZUEMTb-gijiaN-o5JsSBhuOFas9G5mCdWQqDNZt_TMW_-OL_uavGTTutGPKvHdLP9zlLvX7hmJTnr1Zxde6hW9Iw3gA4osZzBn4zFbwMuGpe5hjmli8Cl5g/s4032/IMG_1257.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTwhOOG7HOVhrYWZeP8MFxf19feOb5ZMSDwtwh5rST2sGfLgeVGMr6ZoMEghcSxSImC7xZUEMTb-gijiaN-o5JsSBhuOFas9G5mCdWQqDNZt_TMW_-OL_uavGTTutGPKvHdLP9zlLvX7hmJTnr1Zxde6hW9Iw3gA4osZzBn4zFbwMuGpe5hjmli8Cl5g/s600/IMG_1257.HEIC"/></a> I ordered carryout, which they package for you. So I didn't really see when I got until I was home. The fried fish has a thinner breading than some of the other ones, but nice overall.Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-70783804054785046392024-03-16T20:17:00.002-04:002024-03-16T20:17:27.872-04:00COLUMN: Green with envy for greens<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53578882742/in/dateposted/" title="Creasy Greeens"><img src="https://live.staticflickr.com/65535/53578882742_c10db9b1da_k.jpg" width="2048" height="1536" alt="Creasy Greeens"/></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br /><br /> Here's my latest column for the <a href="https://www.wvgazettemail.com/life/wv-culinary-team-green-with-envy-for-greens/article_b18669e3-ab6f-51e6-986a-e9786df49b43.html" target="_blank">Charleston Gazette-Mail</a>.
<br><br>March has me thinking green. <br /><br />Capitol Market just held its Green Chili Shootout this past weekend. St. Patrick’s Day is tomorrow. And, green shoots are popping up from the ground in the form of daffodils and tulips as we speak.<br /><br />Then, there are the edible greens this time of year - like creasy greens. <br /><br />Creasy greens are a cold-hearty edible plant that is one of the first signs of spring. Growing wild throughout Appalachia, creasy greens - or Barbarea verna - are also known as upland cress and are kin to watercress. <br /><br />While watercress is found at the edges of streams, creasy greens are found growing in fields throughout the eastern United States. They are part of the Brassica family, which includes kale, broccoli and cabbage. <br /><br />You may find the latter on supermarket shelves, but if you’re in search of creasy greens, your best shot is at farmers markets in mountain towns or even your own backyard.<br /><br />The entire plant - from stems and flowers - is edible. The peppery green has a slight tangy flavor and is similar to mustard greens. They are often cooked down with bacon and onions and sometimes used in hearty stews and soups.<br /><br />Creasy greens have been a staple in Appalachian cooking for generations, providing both flavor and nutrition to traditional meals. <br /><br />Because the greens are usually foraged from the wild, the connection to land is strengthened in Appalachian food. Creating meals and providing nourishment with fruits from the mountains is critical to Appalachian food culture. <br /><br />The significance of creasy greens extends beyond their availability as a wild edible. They embody the resilience and resourcefulness of the Appalachian people, who have long relied on the land to sustain themselves. In a landscape characterized by rugged terrain and economic challenges, creasy greens offer a source of sustenance - both for the body and the soul.Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-88699701439774455592024-03-15T19:19:00.002-04:002024-03-15T19:19:42.049-04:00J.Q. Dickinson Appalachian Mercantile - March<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhdiFCKC5CqUnbEeYyLpfqRLyvZgp84xMdFEz8dBJfTsJ2qx6jELtK48bj3iz6YLeQuPXPi0BW-4RVK-j4Icj8_U7YM5r7uR34nBOko0zsAaZy_-RSi4LuLHCb3Rgh9UPNSLtbSZEZHK1N49RfdQ05CG6KW21OkMmhlX_1qDLo0wOrCVvGqPTZxlAhyI/s4032/IMG_1231.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhdiFCKC5CqUnbEeYyLpfqRLyvZgp84xMdFEz8dBJfTsJ2qx6jELtK48bj3iz6YLeQuPXPi0BW-4RVK-j4Icj8_U7YM5r7uR34nBOko0zsAaZy_-RSi4LuLHCb3Rgh9UPNSLtbSZEZHK1N49RfdQ05CG6KW21OkMmhlX_1qDLo0wOrCVvGqPTZxlAhyI/s600/IMG_1231.HEIC"/></a>
Take a look at all the goodies in this month's <a href="https://jqdappalachianmercantile.com/collections/mercantile-subscription-boxes" target="_blank">J.Q. Dickinson Appalachian Mercantile box</a>.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYiVKADTXgny2FA0rIncfBIsD93Y7BuNfZSVwIHNrgoQ5Cj_jqj9APVXQI8YhCwlQXu8lTx8fj8RTK1w9CtHifjVUIi7NBpy8fVVVl2CcNEyHxoFmc58IOJ_JnMMQ3S0Z67o5cd1tNb7k69LckTRSQNG0cC2_iu9IDgUZVVvBtquOLq0sC_v1qgHb6to/s4032/IMG_1232.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYiVKADTXgny2FA0rIncfBIsD93Y7BuNfZSVwIHNrgoQ5Cj_jqj9APVXQI8YhCwlQXu8lTx8fj8RTK1w9CtHifjVUIi7NBpy8fVVVl2CcNEyHxoFmc58IOJ_JnMMQ3S0Z67o5cd1tNb7k69LckTRSQNG0cC2_iu9IDgUZVVvBtquOLq0sC_v1qgHb6to/s600/IMG_1232.HEIC"/></a>
J.Q. DICKINSON SALT-WORKS<br>
Craft Cocktail Salt<br>
Solar evaporated and hand harvested in the mountains of WV this cocktail salt will brighten the flavor of any cocktail.<br><br>
KEEPWELL VINEGARS<br>
White Soy Sauce<br>
Made in Maryland by artisan vinegar makers. The soy beans are not toasted before fermenting. Use as a dipping sauce.<br><br>
LITTLE SEED FARM<br>
Goat Milk Soap<br>
This soap is formulated for sensitve skin using only organic and natural ingredients. Made in east Tennessee.<br><br>
CROOKED CONDIMENTS<br>
Beer Mustard<br>
This mustard is made in Western NC from local beer. It is great on sandwiches, sausage, or serve with charcuterie.<br><br>
SOW THE MAGIC<br>
Forget-Me-Not Seed Balls<br>
It's time to plant flowers! These handy seed balls make it easy. People with disabilities work to make these in Asheville, NC.<br><br>
BLIND TIGER<br>
Lavender French 75 Mix<br>
Made in Western PA this delicious drink is great on its own or add it to gin or vodka as a mixer. Refreshing!Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-35525137918090036082024-03-14T21:48:00.002-04:002024-03-14T21:48:21.330-04:00Scottsdale, AZ Edition: Village Coffee Roastery<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51772819308/in/dateposted/" title="Village Coffee Roastery"><img alt="Village Coffee Roastery" height="1200" src="https://live.staticflickr.com/65535/51772819308_117c0cd33f_h.jpg" width="1600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
"The <a href="https://villagecoffee.com/about/" target="_blank">Village Coffee Roastery</a> is one of the oldest independent coffee houses in Arizona and has a proud history of utilizing science and technology. Opened in 1996 by Craig Sellmen, a chemist, the Village was the first in the United States to employ technologies to minimize human error. In 2006 Craig retired and sold the coffee shop to longtime customer Lisa Stroud who had an extensive background in Restaurant Development and management. Over the last 22 years the Roastery has experimented with the finest Arabica beans from across the world, bringing out the natural essence of the region from which it comes," reads the website.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51773222249/in/dateposted/" title="Village Coffee Roastery"><img alt="Village Coffee Roastery" height="1200" src="https://live.staticflickr.com/65535/51773222249_24fadea4e6_h.jpg" width="1600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
Espresso<br>
Our espresso is a handcrafted 5-bean blend allowing a multi dimensional flavor that is unsurpassed.<br><br>
Yirgacheffe<br>
Yirgacheffe is considered among the finest coffees from anywhere in Africa. A complex flavorful coffee, with hints of citrus and fruit in the top notes, Yirgacheffe’s rich flavor is balanced by its moderate body, while delighting the senses with its aroma and lingering aftertaste.<br><br>
Sidamo<br>
The flavor of Sidamo is alluring and complex. Gentle floral scents waft from the cup, imparting a tart and a complex fruitiness. The crisp acidity gives it a lively finish and leaves you wanting more.<br><br>
Harrar<br>
This coffee is noted for its resemblance to a dry red wine and full bodied presence. The flavor is amazingly layered with subtle hints of berry and mocha with an earthy backdrop.<br><br>
Sumatra<br>
Sumatra is noted for its lush, sultry earthiness. The coffee is full bodied, complex and delivers a smooth finish.<br><br>
Mexico Chiapas Jacinto<br>
Chiapas notes a mildly rustic sweetness with a brown sugar aroma. The coffee has a moderate brightness and is fairly short in the aftertaste.<br><br>
Costa Rica<br>
The flavor of Costa Rica is sweetly smooth, full bodied and pleasantly acidic. The coffee is noted for its nutty undertones, clean aftertaste and balance.<br><br>
El Salvador Santa Leticia Borbon<br>
This coffee notes a bold chocolate flavor with hints of berry in both taste and aroma. The flavor is delicate, bold, rich and clean.<br><br>
Guatemala<br>
This coffee notes a surprisingly rich coffee with a vibrant flavor. Guatemala is medium in body, with a sharp acidity and spice like after taste.<br><br>
Village Blend<br>
A 3 bean handcrafted blend. This blend is perfectly balanced and offers a smooth and layered flavor.<br><br>
Colombian<br>
The flavor of Colombian is chocolaty and slightly fruity. This coffee notes a sweet aroma with a floral hint. This varietal is heavy in body and well rounded.<br><br>
Tanzanian Peaberry<br>
The Tanzanian Peaberry notes deep richness, the flavor is bright and lively. This coffee is Light bodied with a winey acidity. The Tanzanian Peaberry is an intense flavor for the palette.<br><br>
Papua New Guinea<br>
Papua New Guinea is a lighter bodied coffee with delicate notes, depth, complexity, and brightness. The range of flavors and subtleties of this cup give it a sophisticated character.<br><br>
Celebes<br>
The deep-toned flavors and maple-syrupy body sets Celebes apart, and results in a stunning, clearer taste. Celebes notes low acidity, great body and a deep brooding flavor.<br><br>
Panama Boquete<br>
Panama is a brightly toned coffee with a vivid floral aroma and clean fruited note. This coffee is smooth, balanced and light in body with a maple after taste.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51773230354/in/dateposted/" title="Village Coffee Roastery"><img alt="Village Coffee Roastery" height="1200" src="https://live.staticflickr.com/65535/51773230354_469f638589_h.jpg" width="1600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
The coffee shop has plenty of pastries and sweets in addition to the drinks. Plus oatmeal, bagels, burritos and more.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51773460400/in/dateposted/" title="Village Coffee Roastery"><img alt="Village Coffee Roastery" height="1200" src="https://live.staticflickr.com/65535/51773460400_01e75c2a8d_h.jpg" width="1600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
This spinach and feta lattice pastry was not only beautiful, but it was also flaky with a smooth and creamy interior.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51772819298/in/dateposted/" title="Village Coffee Roastery"><img alt="Village Coffee Roastery" height="1200" src="https://live.staticflickr.com/65535/51772819298_814f443d75_h.jpg" width="1600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
To balance out all of that savory, I snagged a slice of banana bread. Banana bread is one of my favs - when it's moist. And, this one was definitely sweet and moist.
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The frozen caramel latte rocked my world. I think maybe because it was extra frozen. So, it was super refreshing in this hot part of the country.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-87079693995507108382024-03-13T22:11:00.004-04:002024-03-13T22:11:50.127-04:00Pittsburgh, PA Edition: Page’s Dairy Mart<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/52220982968/in/dateposted/" title="Pages"><img src="https://live.staticflickr.com/65535/52220982968_88302d6a1f_h.jpg" width="1600" height="1200" alt="Pages"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
Yelp ranked the top 100 ice cream shops of 2023 and <a href="https://pagedairymart.net/" target="_blank">Page's Dairy Mart</a> in Pittsburgh was ranked 16th on the list.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/52220982783/in/dateposted/" title="Pages"><img src="https://live.staticflickr.com/65535/52220982783_ae29989f8a_h.jpg" width="1200" height="1600" alt="Pages"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
The iconic ice cream shop has been around for 50+ years and serves milkshakes, sundaes, swirls and more. It's cash only, and there's usually a line.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/52220968461/in/dateposted/" title="Pages"><img src="https://live.staticflickr.com/65535/52220968461_c8657d2b06_h.jpg" width="1600" height="1200" alt="Pages"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
when I got up to the window, I saw the sign for Thr Yinzer. How could I not order that?
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The Yinzer is blonde brownie with white and milk chocolate, whipped cream and caramel.
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There's no way you can go wrong with that combo. But I do especially like how everything tasted so fresh with quality ingredients. Definitely my jam.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-30064179650453596182024-03-12T22:14:00.001-04:002024-03-12T22:14:09.695-04:00Sedona, AZ Edition: The Hudson<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51771110485/in/dateposted/" title="Hudsons"><img alt="Hudsons" height="600" src="https://live.staticflickr.com/65535/51771110485_e1fd7ca29b_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
Sedona is a desert town known for its red-rock buttes and steep canyon walls. I went to visit with my friend Kaitlynn, and we grabbed lunch at <a href="https://the-hudson.popmenu.com/" target="_blank">The Hudson</a> while there.
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"Perched on a hillside overlooking the scenic red rocks of Sedona, The Hudson serves lunch and dinner daily featuring seasonal American fare with unique twists on trusted comfort food.
We pride ourselves on our bruschetta, burgers, salads, hand cut 45 day aged prime steaks, ribs, fresh seafood, homemade desserts, specialty cocktails, wine and local craft beer," reads the website.
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The <a href="https://the-hudson.popmenu.com/menu" target="_blank">bruschetta</a> is what really caught my eye here. there are several different types, and you can arrange a flight. I actually ended up trying five different ones.
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Goat cheese, with sweet and spicy pepper jam - I loved the combo here of both flavors and textures.
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Brie, apples, and fig jam - this was almost like a dessert bruschetta, and it was delicious.
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House-smoked salmon with pesto cream cheese, caper and red onion - while I do love this flavor combo typically, it was not my favorite rendition here. I think the salmon for me was just a bit off.
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Funghi with mushroom, roasted garlic, ricotta, cheese, thyme and chive - this was an umami bomb in the best way.
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Warm artichoke spread with roasted garlic and romano cheese - this one didn't have quite as much flavor compared to some of the others, but even though it was mild, it was still good.
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Deconstructed Banana Cream Pie - Graham cracker crust, bananas, sugared pecans, whipped cream, strawberry - this dessert was next level delicious.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-76836999777844960022024-03-11T21:33:00.003-04:002024-03-11T21:33:30.031-04:00Sweet Burchees<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53561433637/in/dateposted/" title="Sweet Bunches"><img src="https://live.staticflickr.com/65535/53561433637_79b0b25cd9_k.jpg" width="2048" height="1536" alt="Sweet Bunches"/></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
I found this small business called <a href="https://www.facebook.com/share/zfxxaQaWcHhpkY9k/?mibextid=UIerB5" target="_blank">Sweet Burcheez</a> that makes fruit breads at The Wild Ramp in Huntington. I thought it was so tasty that I wanted to learn more:
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Harper and my mom have dreamed of owning their own bakery for years... they spend hours in the kitchen making pumpkin muffins, brownies, jams, pies and so much more... so they have decided to pursue their dream and start with online orders and setting up at the Farmers Market in Huntington! I will be posting their items weekly (and sometimes more)... You can request an item or pick from something offered!
Everything will be made fresh... Jams, Jelly's and AppleButter are currently being made and canned for enjoyment throughout the year!!! A good friend gave me the Nickname "Burchee" and my kids have loved it.. and that's how the name "Burchees Sweets" was formed!!!
Get ready to start seeing some wonderful items posted... these ladies can't wait to start baking (more)!!!
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53562292731/in/dateposted/" title="Sweet Bunches"><img src="https://live.staticflickr.com/65535/53562292731_74b5a24daf_k.jpg" width="2048" height="1536" alt="Sweet Bunches"/></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-48784619722127932582024-03-10T14:52:00.001-04:002024-03-10T14:52:20.557-04:00Charleston Edition: Thursdays with Paul A. Dunn at First Baptist Church<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53576116277/in/dateposted/" title="FBC - Thursdays"><img src="https://live.staticflickr.com/65535/53576116277_ad5b08aab4_k.jpg" width="2048" height="1536" alt="FBC - Thursdays"/></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
The <a href="https://www.facebook.com/HouseofHopeFBC/">First Baptist Church of Charleston</a> has a commercial kitchen and has been cooking up some delicious dishes on specialty days each week - <a href="https://www.candacelately.com/2023/10/charleston-edition-wing-wednesday-with.html">like Wing Wednesdays</a> and <a href="https://www.candacelately.com/search?updated-max=2024-03-05T21:44:00-05:00&max-results=5&m=1" target="_blank">Fish Friday</a>.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53577423245/in/dateposted/" title="FBC - Thursdays"><img src="https://live.staticflickr.com/65535/53577423245_c3ba20d09b_k.jpg" width="1536" height="2048" alt="FBC - Thursdays"/></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br> To add to their offerings, the church now does hamburgers, hotdogs, nachos, and other sandwiches on Thursdays. I went with a Philly cheesesteak, which came with peppers and onions. It was quite tasty; I would just add some mayo on my next one.Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-20468738241691352952024-03-09T21:46:00.001-05:002024-03-09T21:46:32.731-05:00Phoenix, AZ Edition: El Chullo Peruvian Restaurant & Bar<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51760303398/in/dateposted/" title="El chullo"><img src="https://live.staticflickr.com/65535/51760303398_52d14e17dd_c.jpg" width="800" height="600" alt="El chullo"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
<a href="https://www.elchullorestaurant.com/" target="_blank">El Chullo</a> is located in Phoenix and is known for its Peruvian food.
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"Chullo" is a peruvian ancestral garment symbol of the andean culture made to protect themselves from the extreme cold in the Andean high places. In these towns, they fulfill a purpose, which is to identify the characters of the andean population. Depending on the place where they are made, colors, figures, motives and shapes are in harmony with the traditions and local uses, according to the website.
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"When Esperanza Luzcando came from Peru in June 2011 for her son's graduation, she fell in love with Arizona. In December 2011, Esperanza and her husband, José Ramírez Sánchez, decided to move to Arizona with her family and open a business.
The idea of opening a restaurant was born and El Chullo Peruvian Restaurant was inaugurated in 2014.
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'When we decided to open our restaurant, we always had in mind to offer traditional food with different recipes learned throughout our lives, as served at our home' says Jose Ramirez Sanchez.
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'We are very happy that Peruvian food is becoming more widely known worldwide. And we always invite all our customers to visit our beautiful country and to learn about our culture and above all enjoy our delicious cuisine' says Esperanza Luzcando."
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I ordered the chicha morada to drink, which is made with Peruvian purple corn, pineapple, cinnamon and cloves. I really enjoy this sweet but slightly earthy drink.
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We had yucca fries, calamari, and a variety of proteins with red onion. What I really enjoy is that the beef or chicken take on a nice rich flavor from the marinades and spices.and, the veggies are cooked so that the sweetness is brought out.
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What is your favorite Peruvian dish?
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Grade: BCandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-20254027639736965222024-03-08T20:42:00.002-05:002024-03-08T20:42:15.044-05:00Basilica of the Co-Cathedral of the Sacred Heart Fish Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEU1Z0b35ar9TYIgAP9AMzsfKsq1RovT8J5YL3jSwLKEsBiWR5Az20okzYZ4jpdhvd_ZH3yq5tgxYCBn58ii2i4wgqdAjW5QVliRI5w_aTOF0okgvmt_RBBuixAb9jHklBuS0GgZ_XGVPoiFWRUnJhZf9_khem69vWmDboCRMrc3QsWCWL4_uc_Ig2WY8/s2000/IMG_1159.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="2000" data-original-width="1429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEU1Z0b35ar9TYIgAP9AMzsfKsq1RovT8J5YL3jSwLKEsBiWR5Az20okzYZ4jpdhvd_ZH3yq5tgxYCBn58ii2i4wgqdAjW5QVliRI5w_aTOF0okgvmt_RBBuixAb9jHklBuS0GgZ_XGVPoiFWRUnJhZf9_khem69vWmDboCRMrc3QsWCWL4_uc_Ig2WY8/s600/IMG_1159.JPG"/></a>
Today, I tried a new fish fry for dinner at the <a href="https://www.facebook.com/BasilicaSacredHeart?mibextid=PtKPJ9" target="_blank">Basilica of the Co-Cathedral of the Sacred Heart</a>.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreGcMWIDm7k8fAaI_g2bSczGAMPu3rJNOx3ok1PTsaJeOBtp3RlVK-GSJcLO7UvM9dMVzpg711oyQEKAaloHEPr3kAI8OV8yuR8c83cRuh-u5qNsDgf4apVZN9I0fD6eN-uTfTppAPMN9lX0NhL99kEqwwc7XmGvZWVF-8B_AmWWGJsYwBaLDIi8Y8Ac/s4032/IMG_1148.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreGcMWIDm7k8fAaI_g2bSczGAMPu3rJNOx3ok1PTsaJeOBtp3RlVK-GSJcLO7UvM9dMVzpg711oyQEKAaloHEPr3kAI8OV8yuR8c83cRuh-u5qNsDgf4apVZN9I0fD6eN-uTfTppAPMN9lX0NhL99kEqwwc7XmGvZWVF-8B_AmWWGJsYwBaLDIi8Y8Ac/s600/IMG_1148.HEIC"/></a>
Friday Lenten Fish Fry - $10 per person<br>
When: 6:00pm - until sold out!<br>
Fridays March 1, 8, 15, 22<br>
Where: Sacred Heart Grade School Cafeteria<br>
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Enjoy our Fried or Baked Premium Cod, Baked Potato with Butter or Sour Cream, French Fries, Hush Puppies, Cole Slaw, Green Beans, Roll, Beverage, and Dessert
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After paying my $10, I followed the flow of traffic into the school cafeteria. I waited in line until it was my turn to fill my to-go box.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf7ttMyUKR8FkeMJaXJM9IUjU4XAxUQ3SZy3vTTzdU4Ve2J66KLSxWFNBTRspzSgBus9itfM_ZnJ_Mmb3wPQserpS_7dreufHDfxTs0OEib9_ppRDimn0G2D6u5bd2jmrmSKDZZmcxkex8RrAvPadj5k1SvA18ZEe_sEkaceXdqzJEm5rZ_43gOUZfMU/s4032/IMG_1151.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf7ttMyUKR8FkeMJaXJM9IUjU4XAxUQ3SZy3vTTzdU4Ve2J66KLSxWFNBTRspzSgBus9itfM_ZnJ_Mmb3wPQserpS_7dreufHDfxTs0OEib9_ppRDimn0G2D6u5bd2jmrmSKDZZmcxkex8RrAvPadj5k1SvA18ZEe_sEkaceXdqzJEm5rZ_43gOUZfMU/s600/IMG_1151.HEIC"/></a>
As I made my way down the line, I chose fried fish, green beans, and hushpuppies.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRjpIBIKoTNI43pxUK3d5dL4X5puwQoggshFcmkGFQtp2b2J-G-Sgak5q3jX3MvEE33CmnO5qlRW78ar55_lfXdV8M700Fb6xP4PHyzqnw2VLZKpPHsjLKC9hiXR5jIUKBgbuMXNMPW1DkkSYGNIE2fkVLCJE_i_tb7AymG8kXdaZXN-VMRmlWa1ICtI/s4032/IMG_1152.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRjpIBIKoTNI43pxUK3d5dL4X5puwQoggshFcmkGFQtp2b2J-G-Sgak5q3jX3MvEE33CmnO5qlRW78ar55_lfXdV8M700Fb6xP4PHyzqnw2VLZKpPHsjLKC9hiXR5jIUKBgbuMXNMPW1DkkSYGNIE2fkVLCJE_i_tb7AymG8kXdaZXN-VMRmlWa1ICtI/s600/IMG_1152.HEIC"/></a>
The next section was slaw, which I, of course, added.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-WCaMHUimgbm0JIuwS7ODmEDBm9PtOIymcSk1ohFG0dhioDvZbeLa9wKpZ7fp9FD2xuuGAMHv7N_GkoF3v-bFSHfXV_CB4K_VFlcI2x7fEpMu2whyphenhyphenxhlt3zPpSMIyAmKXPFgrRMHuDIBwwwczj1FbHfBKkmk8wW8VIuLzvvEevqSnpp5djfBOzcGSyU/s4032/IMG_1153.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-WCaMHUimgbm0JIuwS7ODmEDBm9PtOIymcSk1ohFG0dhioDvZbeLa9wKpZ7fp9FD2xuuGAMHv7N_GkoF3v-bFSHfXV_CB4K_VFlcI2x7fEpMu2whyphenhyphenxhlt3zPpSMIyAmKXPFgrRMHuDIBwwwczj1FbHfBKkmk8wW8VIuLzvvEevqSnpp5djfBOzcGSyU/s600/IMG_1153.HEIC"/></a>
Then it was a baked potato, french fries, and a roll. Finally dessert was at the last table, and I was excited to pick up a piece of strawberry cake with sprinkles.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKta-1MSz0bujlnl1yyfiaHP3pNMGRuJYMWxKxX6ceFRgWJqpdE5948zEBm3mwa1oIA4UkUvI-UnhYjXcbLk-muN8bGdwkkQ0F3Uxs_I0B6dW7_krFdTgBUu1ABk-DF1Sl2c2denJ0tWrNCiDCrzvZbHL0V9vs28IFBGH77D3Mjp2GCOx2vta8hz7irNc/s4032/IMG_1155.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKta-1MSz0bujlnl1yyfiaHP3pNMGRuJYMWxKxX6ceFRgWJqpdE5948zEBm3mwa1oIA4UkUvI-UnhYjXcbLk-muN8bGdwkkQ0F3Uxs_I0B6dW7_krFdTgBUu1ABk-DF1Sl2c2denJ0tWrNCiDCrzvZbHL0V9vs28IFBGH77D3Mjp2GCOx2vta8hz7irNc/s600/IMG_1155.HEIC"/></a>
The fish here was impressive. It was nicely crisp outside with a moist, flaky interior. A great meal while supporting our community members.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRh7977e5gbimmFBbfqPzaOC12svtAxrO8T2-cYiM6owXRGcPwEycifodou9xHONRpVdGasYElkSbxaT_eIiu7vNH5g2Hp8I8oHh7jtRPXizkQ_WiAUvwAnEpojTdgFCJG6ULvv8CqdKIfpc_100KJN7E9R2w3II4sc641fEYhfj2WVk68Ji8xmmT1s8/s4032/IMG_1158.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRh7977e5gbimmFBbfqPzaOC12svtAxrO8T2-cYiM6owXRGcPwEycifodou9xHONRpVdGasYElkSbxaT_eIiu7vNH5g2Hp8I8oHh7jtRPXizkQ_WiAUvwAnEpojTdgFCJG6ULvv8CqdKIfpc_100KJN7E9R2w3II4sc641fEYhfj2WVk68Ji8xmmT1s8/s600/IMG_1158.HEIC"/></a>Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-2894950419541285902024-03-07T21:58:00.005-05:002024-03-07T21:58:44.854-05:00Scottsdale, AZ: JOJO Coffeehouse<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51763600024/in/dateposted/" title="Jojos coffeehouse"><img src="https://live.staticflickr.com/65535/51763600024_4af7025e60_c.jpg" width="800" height="600" alt="Jojos coffeehouse"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
<a href="https://jojocoffeehouse.com/home-1" target="_blank">JOJO Coffeehouse</a> is a breakfast and brunch restaurant that is known for its coffee flight.
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A flight is typically small samples of various wines or beers. So, the concept of incorporating it into another craft drink - coffee - is a natural progression.
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At JOJO's, the flight consists of five iced coffees: <br><br>
- Cold Brew <br>
- Mocha<br>
- Latte<br>
- Carmel Macchiato<br>
- White Mocha
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My favorites were the caramel macchiato and white mocha, likely because they were the sweetest ones. But they also had a bit more complexity on my palate that I enjoyed.
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"The JOJO Coffeehouse blend is a signature blend with chocolate and berry notes. It very balanced and medium acid. In fact, when choosing the JOJO blend, we did several blind taste tests with local and national competitors. The coffee blend we selected was number one or two on every blind taste test survey making it the clear fan favorite and choice as our signature JOJO coffee & espresso. Try the JOJO special, and original coffee flight which includes white mocha, ice latte, mocha, caramel macchiato, and espresso shot. JOJO is not your typical coffee shop, at our coffeehouse you can enjoy your coffee with friends or family while enjoying live music, breakfast & brunch," reads the website.
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To go with all of that caffeine, I ordered some breakfast tacos.
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They consist of three flour tortillas, scrambled eggs, pepper jack cheese, bacon, onions, tomatoes, and sour cream with avocado on the side. I also added some fresh berries on the side.
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These were pretty tasty. There was a freshness to them, rather than being heavy with too many ingredients or bold flavors. Instead, they were light and refreshing and a great way to start the day.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-20684419034237280442024-03-06T20:47:00.002-05:002024-03-06T20:47:23.619-05:00Bean Theory Coffee<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53358553739/in/dateposted/" title="Bean theory"><img src="https://live.staticflickr.com/65535/53358553739_fed5816273_k.jpg" width="1536" height="2048" alt="Bean theory"/></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>This small-batch coffee roaster has a unique twist. Not only does <a href="https://beantheoryllc.com/about-us/" target="_blank">Bean Theory Coffee</a> create tasty coffee, but they also aim to teach classes on coffee brewing, roasting, and more from a scientific perspective. Based in Poca, Bean Theory can be found at local events and online. Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-20754017632195006662024-03-05T21:44:00.006-05:002024-03-05T21:44:56.171-05:00Indianapolis, IN Edition: Love Handle<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51431790883/in/dateposted/" title="Love Handle"><img src="https://live.staticflickr.com/65535/51431790883_6f157693ef_b.jpg" width="1024" height="768" alt="Love Handle"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
"At <a href="https://www.facebook.com/profile.php/?id=100045867081411" target="_blank">Love Handle</a>, diners know to expect the unexpected. The menu at this no-frills mom-and-pop Indy sandwich shop explores uncommon ingredients in fantastic pairings. Tendons, tongue, belly and heart are all fair game for Chef Chris Benedyk, who has spent a large part of his career transforming these overlooked cuts of meat into sophisticated creations," <a href="https://www.foodnetwork.com/restaurants/in/indianapolis/love-handle-restaurant" target="_blank">reads the Food Network blurb</a> that convinced me to check out this breakfast/brunch spot in Indianapolis.
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It's almost like a dive bar, but with trendy menu items. Decor is inspired by the local antique shop with a special focus on vintage beer signs. And, there was a movie playing on the projector screen the whole time we were there.
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There are some unique specials on the chalkboard wall, but the standard menu features breakfast sandwiches, grits, burritos, soup and the "house sando."
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The house sando comes with choice of protein: pork belly, shrimp, fried chicken, fried fish or brisket.
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I opted for the pork belly. It comes with a house remoulade and house slaw.
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I enjoyed the sandwich overall. The pork belly was thickkkk and I happen to get a good bit more of the fatty pieces than any actual meat. So, it was a bit offputting to bite through that much fat. That porky, smoky flavor was great paired with that house, run a lot, and a little bit of crunch from slaw.
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Grade: BCandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-89834635347682930382024-03-04T21:46:00.001-05:002024-03-04T21:46:18.580-05:00Charleston Edition: Fish Friday with Paul A. Dunn at First Baptist Church<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoOtKJ0L76-S5eyHfuw04Q6Qb6A1rIbgywMHtYnAGXKysMw_O9lwVJv37rF9D0pmwg-KCvxS97JszVO_T1Ky2_LPHAnCqBTmqpIznmcPBCEA9n1_IkD3fCY-66aX3iiW_QO3-NZkDNIpujT1CrsB7RXIogTqnp58_hfWsEggLehVLEI6DM29EbJCy8MQ/s4032/IMG_0939.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoOtKJ0L76-S5eyHfuw04Q6Qb6A1rIbgywMHtYnAGXKysMw_O9lwVJv37rF9D0pmwg-KCvxS97JszVO_T1Ky2_LPHAnCqBTmqpIznmcPBCEA9n1_IkD3fCY-66aX3iiW_QO3-NZkDNIpujT1CrsB7RXIogTqnp58_hfWsEggLehVLEI6DM29EbJCy8MQ/s600/IMG_0939.HEIC"/></a>
The <a href="https://www.facebook.com/HouseofHopeFBC/">First Baptist Church of Charleston</a> has a commercial kitchen and has been cooking up some delicious dishes on specialty days each week - <a href="https://www.candacelately.com/2023/10/charleston-edition-wing-wednesday-with.html">like Wing Wednesdays</a>.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx0j44AIcaGEH1WnVDolH02VLo7aQSsBZiZpj0c2MfNL6DI1Qf_y7Erx-TLNCo2U0YSxzaEWt_4xZrRhfcLjiI5Hcr-Zl0vPDFmLy8fMwsMPff9XWvCuEq9KE2gdAjRR5Knol4BNvSKLREb0qL5AWgK1di1sf-sTDbHNEZOpo5TnYpMT6Bh8KXHVlyE8/s4032/IMG_0938.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx0j44AIcaGEH1WnVDolH02VLo7aQSsBZiZpj0c2MfNL6DI1Qf_y7Erx-TLNCo2U0YSxzaEWt_4xZrRhfcLjiI5Hcr-Zl0vPDFmLy8fMwsMPff9XWvCuEq9KE2gdAjRR5Knol4BNvSKLREb0qL5AWgK1di1sf-sTDbHNEZOpo5TnYpMT6Bh8KXHVlyE8/s600/IMG_0938.HEIC"/></a>
I finally was able to try their Fish Friday, which has been around prior to Lent. And, they are not playing around when it comes to fish. On this particular day, they were offering whiting, red snapper, catfish and perch. Plus shrimp and alligator.
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You can get an entire dinner with fish, two sides and a drink for $15. I went with whiting, macaroni and cheese, and Creole potato salad.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J99u4kp3Hoh-8fMkqergkJ4BssEdZtXmiuA5f1t-kfK-Qv4L_KBDg7hOE_8bMj9fY5x9zTZpm-N43cL0u51FhiDUtSFRwIxWL1GR7YeXhKWT6hC7PLOLc2LUxvthRPNQP9_Oh9e3UZs7tPkvVnI9vhLmJT1xRFGvH1iLpxuAb0dSJg_0tBel5x8ol6I/s4032/IMG_0941.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1J99u4kp3Hoh-8fMkqergkJ4BssEdZtXmiuA5f1t-kfK-Qv4L_KBDg7hOE_8bMj9fY5x9zTZpm-N43cL0u51FhiDUtSFRwIxWL1GR7YeXhKWT6hC7PLOLc2LUxvthRPNQP9_Oh9e3UZs7tPkvVnI9vhLmJT1xRFGvH1iLpxuAb0dSJg_0tBel5x8ol6I/s600/IMG_0941.HEIC"/></a>
That macaroni and cheese was so cheesy and had just a hint of sweetness – my favorite. The creole potato salad had some nice mustard seed flavor kick. The whiting did not have the thick, golden, deep-fried batter I was hoping for. But, I have learned that fish in the south is more commonly crusted with a sort of cornmeal coating. So, it's a bit more crunchy than it is crisp. It was flaky, white fish with a great flavor. They thought of all the accompaniments as well; I had tartar sauce, hot sauce, and a tangy sort of barbecue sauce. Super tasty.Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-68933370035860733002024-03-03T20:50:00.002-05:002024-03-03T20:50:23.748-05:00Winter Blues Farmers Market 2024<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53553742262/in/dateposted/" title="Winter Blues Market"><img alt="Winter Blues Market" height="2048" src="https://live.staticflickr.com/65535/53553742262_6bd52f7763_k.jpg" width="1583" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
Last weekend, I excitedly attended the Winter Blues Farmers Market here in Charleston.
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This market brings together tons of producers from around the state into one space for the best of local shopping. Here are some of my highlights:<br><br>
<b>Bakery</b>
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BAKED - I had to try a cookies & cream cookie from here, and it did not disappoint.<br>
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Goldilocks Grazing<br />
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Handmade WV Market - I so want to try these pepperoni rolls and unique jellies<br />
Kristi Ann’s Bakery<br />
Legacy Foods<br />
Lisa’s Jar of Love<br />
Mama Faye's Fudge & Confections<br />
Mrs. Mels<br />
Nanas Kitchen<br />
<br /><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53554795038/in/dateposted/" title="Winter Blues Market"><img alt="Winter Blues Market" height="1536" src="https://live.staticflickr.com/65535/53554795038_656cfc6fa7_k.jpg" width="2048" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br /><br />
RF Sweet Shop - I want to get my hands on some of this fudge in the future.<br>
Rise Appalachia Donuts and Sourdough <br />
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Small Business and Sundry LLC - A cookie from here went home with me, too.<br>
Sunrise Sweets and Treats LLC<br />
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Sycamore Farm and Primatives - I had never had a strawberry cheesecake bread before this place, and wow!<br />
The Wild Ramp<br />
Tibbenham Chocolates<br />
Walnut Hollow Farm<br />
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Whimpsey and Willows Market LLC<br />
Wildee Made<br />
Willow Brook Farm
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The Sourdough Effect<br />
<br /><br /><b>Coffee</b><br />
Aroma of the Andes<br />
Coal River Coffee Company <br />
Mountain Table<br />
The Black Dog Coffee Company<br />
<br /><br /><b>Goods, Snacks & More</b><br />
Dark Hollow Foods<br />
Cerealsly Delicious<br />
Perk Farm Organic Dairy<br />
Putnam Farmers Market<br />
Riverbend Farm and Gardens<br />
Angie’s What’s Poppin Shoppe<br />
Arbaugh Farms<br />
DARN Enterprises<br />
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Eldridge Alchemy - Finally had a chance to check this place out; their drinks are interesting<br />
G & G Heritage Farm<br />
Grassy Creek Farm<br />
J.Q. Dickinson Salt<br />
Mama Maes Apple Butter and Freeze Dried Candy<br />
Moonraker Alpaca Farm<br />
Mountain Juice<br />
Mud and Woods<br />
Novak Farms<br />
Sassy Gals<br />
St. Albans Farmer’s Market<br />
Tower Garden<br />
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Tracy Sugar Shack - I had to try some freeze-dried Starburst<br />
Twelvepole Trading Post<br />
Villa DiTrapano<br />
We B Fryin Snacks<br />
Blue Acre Aquaponics<br />
High Priestess Goods<br />
<br /><br /><b>Meat</b><br />
Angelo’s Italian Sausage<br />
Circle S Farmers Market and More <br />
Custard Stand Chili<br />
Lost River Butcher Block Overholt Homestead LLC<br />
Pig Man<br />
Quicken Farms<br />
Red Tool House Farm<br />
Taylor Family Farms and Custom Meat<br />
Twisted Chicken Farm<br />
Wilfong Farms<br />
<br /><br /><b>Mushrooms/Produce </b><br /><br>
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Glascock’s Produce<br />
Green Thumb Botanicals <br />
Hernshaw Farms<br />
Mon Valley Mushrooms<br />
Spring Valley Farm and Orchard <br />
Oh My Greens<br />
Harvest Trails<br />
<br /><br /><b>Plants</b><br />
Native Florals<br />
Terra Fate Exotics<br />
Ellison Mountain Heritage Nursery <br />
Gritt’s Farm<br />
<br /><br /><b>Pet</b><br />
Mary’s K9 Bakery<br />
<br /><br /><b>Bath & Body & Candles </b><br />
Appalachian Botanical <br />
Appalachian Lavender<br />
Blessed Full Farms<br />
Brookestone Soaps<br />
Good Horse Scents<br />
Grassy Meadows Goat Milk Soap <br />
Hill and Holler Herbal Company <br />
Sachet Lavender<br />Soaps by Sid<br />
T.L. Soaps<br />
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Tarts in Heart - A blueberry pancake candle went home with me because it was just absolutely too cute<br />
On the Go Soaps<br />
Rustic Root Soap LLC<br />
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<b>Canned Goods, Jams & Jellies</b> <br />
Clara’s Gourmet<br />
Honey Do Produce<br />
Jar Head Farms<br /><br />
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LeJa Produce - I know they're closer to the Morgantown area and have been wanting to check them out.<br />
Owl Mountain Farm LLC<br />
Sloping Acres<br />
Williams River Farms<br />
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Mals Produce - another Morgantown stop I want to check out when the weather warms up<br />
Smoke Camp Crafts<br />
Sunset Berry Farm<br />
T.L. Fruit and Vegetables<br />
Uncle Frankies<br />
Tarbilly’s BBQ<br />
Tipsy Roos<br />
Uncle Bunks LLC<br />
<br /><br /><b>Hemp</b><br />
Almost Heaven Hemp <br />
Dovetail Ridge Farm <br />
Genesis Mountain Farm<br />
<br /><br /><b>Maple & Honey</b><br />
Fruits De La Rose and Oldham Sugarworks <br />
Ronk Family Maple Farm<br />
Treats from Trees<br />
Twelvepole Trading Post<br />
Howe Sweet It Is<br />
Carry Apiaries<br />
R+A Honey Bees LLC<br />
Rimfire Apiary<br />
Schamberger Honey<br />
Sugar Bottom FarmCandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-43546146229974219112024-03-02T23:01:00.005-05:002024-03-02T23:01:23.812-05:00St. Albans Edition: St. Francis of Assisi Fish Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaxqk-WrVaMfzZRxK7X2G8QmHNCnxdZcE3sSGI7FYQVlKU9a6Xmq0ihEljzBybB1Ju0fwkPasY-25os2frzpT00KBTVpHuNZT2olLdLXIRgCzYBhBpUP-hmhgU7FWfnFehDecwkJ1gAzFQseLkXdKEPLm_wR2_ApBUW-2i0Y4X0r6kVIzfHRjikscLlw/s4032/IMG_0962.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaxqk-WrVaMfzZRxK7X2G8QmHNCnxdZcE3sSGI7FYQVlKU9a6Xmq0ihEljzBybB1Ju0fwkPasY-25os2frzpT00KBTVpHuNZT2olLdLXIRgCzYBhBpUP-hmhgU7FWfnFehDecwkJ1gAzFQseLkXdKEPLm_wR2_ApBUW-2i0Y4X0r6kVIzfHRjikscLlw/s320/IMG_0962.HEIC" width="320" /></a><br><br>
'Tis the season for lenten fish fries.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DdHzVUBPt33aSCjhOqP5MAcNMfSEPWFtUJ8DT7ctcMBvPwGJD3WZE1cJqLUe5DTqSShB4_QUwXiXNo_FbD_WGfVLnkTXdayznHI3GZocPI7Re_kR_A6n9hb7AiO15vNHpQ6jUGIVJn-IFR2i8n8DRKe-G6A5K9CILsVZvgUUzhxOqaWBndLNAO-fr_o/s4032/IMG_0960.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DdHzVUBPt33aSCjhOqP5MAcNMfSEPWFtUJ8DT7ctcMBvPwGJD3WZE1cJqLUe5DTqSShB4_QUwXiXNo_FbD_WGfVLnkTXdayznHI3GZocPI7Re_kR_A6n9hb7AiO15vNHpQ6jUGIVJn-IFR2i8n8DRKe-G6A5K9CILsVZvgUUzhxOqaWBndLNAO-fr_o/s320/IMG_0960.HEIC" width="320" /></a>
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"According to Christian teaching, Jesus died on a Friday, fasting on Fridays became a way to honor his sacrifice. However, this type of fasting didn’t mean not eating anything (unlike trendy modern-day fasts). It simply meant abstaining from eating the flesh of warm-blooded animals—since the thinking goes, Jesus was a warm-blooded animal. Fish, though, which are cold blooded were considered okay to eat on fasting days. Hence, Fish on Fridays and “Fish Friday” (among many other religious holidays) was born," according to the website <a href="https://www.thebetterfish.com/learning/fish-fridays-lent/" target="_blank">The Better Fish</a>. <br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE6n1Z_kwBPgAuFXXsubDwHmNkNehmBs0Ure9Ie55Hui1f50JFp8tUgG3NCKEdn4EDSgd_eywbGE0HZLx1WY_rAe9aU4O6rtKEE3GGHIDFMxdWTkzeZqf__Bw9Mwr_U1pAMBx2Ihmc2gQKaMKvznB0iQqkpQL6kj-2Rpn4eIsptbmpI0GBaCCcOHf-PQ/s4032/IMG_0957.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE6n1Z_kwBPgAuFXXsubDwHmNkNehmBs0Ure9Ie55Hui1f50JFp8tUgG3NCKEdn4EDSgd_eywbGE0HZLx1WY_rAe9aU4O6rtKEE3GGHIDFMxdWTkzeZqf__Bw9Mwr_U1pAMBx2Ihmc2gQKaMKvznB0iQqkpQL6kj-2Rpn4eIsptbmpI0GBaCCcOHf-PQ/w480-h640/IMG_0957.HEIC" width="480" /></a><br><br>
St. Francis of Assisi in St. Albans is one of a few churches in the area hosting a fish fry.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-m8Ql_sL8X6ZdEnAnt5sW0ZU3HwbMGVlJVrd-G3cf185AW7TO6RJfneJrJjSRJ49XA97r0JjHBw8GViwExkFK7q3Bwp_oKhRKQ9Gb-CT2QoKyeTy6LC53heQyTXutWCSgV4AdP94HM4ppeAec8t3lAyD2atu4RoKLmtbi9ELoNiS6JkfYmk6_-6BDu0/s4032/IMG_0956.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-m8Ql_sL8X6ZdEnAnt5sW0ZU3HwbMGVlJVrd-G3cf185AW7TO6RJfneJrJjSRJ49XA97r0JjHBw8GViwExkFK7q3Bwp_oKhRKQ9Gb-CT2QoKyeTy6LC53heQyTXutWCSgV4AdP94HM4ppeAec8t3lAyD2atu4RoKLmtbi9ELoNiS6JkfYmk6_-6BDu0/s320/IMG_0956.HEIC" width="320" /></a>
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For $15, you get baked fish, fried fish, fried shrimp, green beans, macaroni and cheese, rolls, baked potato, coleslaw, hush puppies, a homemade dessert, plus tartar sauce, cocktail sauce, butter, sour cream, and a drink.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirH6nVvy2W6sdvxrmlSD28q3vT2CmH0gjKkaJTj_4Hd19zp2YRoh8_gKnD21qo0W1XWXbjW3mDEh8EWYTXMCLBBXzsVAGENZafWyDy82zaA631iGXFIhgKRmpAm6O7btZZNzO7M7FepBrGpAMcUQChsNgHXtoVLwEXY_AMH85p4ppmyEiaIwo6o_JnN9M/s4032/IMG_0955.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirH6nVvy2W6sdvxrmlSD28q3vT2CmH0gjKkaJTj_4Hd19zp2YRoh8_gKnD21qo0W1XWXbjW3mDEh8EWYTXMCLBBXzsVAGENZafWyDy82zaA631iGXFIhgKRmpAm6O7btZZNzO7M7FepBrGpAMcUQChsNgHXtoVLwEXY_AMH85p4ppmyEiaIwo6o_JnN9M/s320/IMG_0955.HEIC" width="320" /></a>
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Yum! Who in the area has your favorite fish fry?
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-lEwZNo0RDJsUQUv-Mvm78gMLVtgifj78PTHKELFKGajuWeGhx2S4qVSLBWTk0llARDmeqBnUQTyY5Z9LrsC0DRNqlrnJ5scgQyZ2G2lY3Mz6ZYT5kQRYckZMYpge2YSDXA7dFgv33VQIvBuRvIeOxhIt2xuKvE61KwH-TRhOXOYK3JYuD1puEKRTX4/s1124/IMG_0769.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-lEwZNo0RDJsUQUv-Mvm78gMLVtgifj78PTHKELFKGajuWeGhx2S4qVSLBWTk0llARDmeqBnUQTyY5Z9LrsC0DRNqlrnJ5scgQyZ2G2lY3Mz6ZYT5kQRYckZMYpge2YSDXA7dFgv33VQIvBuRvIeOxhIt2xuKvE61KwH-TRhOXOYK3JYuD1puEKRTX4/w480-h640/IMG_0769.JPG" width="480" /></a>Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-66091749327646207392024-03-01T21:35:00.002-05:002024-03-01T21:35:25.419-05:00Carmel, IN Edition: The Cake Bake Shop<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51428603904/in/dateposted/" title="Cake bake shoppe"><img src="https://live.staticflickr.com/65535/51428603904_a881572261_b.jpg" width="1024" height="768" alt="Cake bake shoppe"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
Walking into this Carmel, Indiana, restaurant felt as though I was Alice walking into Wonderland.
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<a href="https://thecakebakeshop.com/pages/carmel-city-center" target="_blank">The Cake Bake Shop</a> is a whimsical, fairy tale-esque restaurant draped in Swarovski crystal chandeliers, grand French doors, and fiber optic glowing mushrooms planted outside.
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There is a restaurant space, a bar and a bakery area, which serves several different flavors of Cake Bake's towering, signature layer cakes, plus pies, macarons and other desserts.
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Kayla and I came to check out the <a href="https://thecakebakeshop.com/pages/desserts-menu" target="_blank">sweets</a>. And, there is certainly no shortage of them. They list over a dozen beautifully layered cakes, so I had to get a slice of one.
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RASPBERRY CHAMPAGNE CAKE: Three layers of fluffy vanilla cake brushed with a French champagne simple syrup, filled with our Raspberry Pixie Jam and fresh raspberries. Frosted with our champagne vanilla buttercream and topped with fresh raspberries.
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Talk about decadence. This was indulgence stacked on indulgence topped with indulgence. But it was done so well - just a slight sourness from the raspberries kept the sweetness in check.
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Then, there was the Magic Bar.
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"Bring back a childhood memory with our Magic Bars. Our European all-butter graham cracker crust is topped with sweetened condensed milk, walnuts, butterscotch chips, chocolate chips, and fresh coconut."
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Even though chocolate chips and coconut are not necessarily in my wheelhouse, I can appreciate these flavors and textures together. Truly, a delightful experience that made me want to learn more about the owner.
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"<a href="https://thecakebakeshop.com/pages/our-story" target="_blank">GWENDOLYN'S STORY</a> - How The Cake Bake Shop Came To Life: Gwendolyn Rogers at 57, has had a passion for baking and cooking her entire life. Born in New Orleans, Louisiana in 1965 she had a tough childhood. Coming from a torn family, and growing up in a dysfunctional home, she was forced to raise herself. She grew up in Sun Valley, Idaho from elementary school through high school graduation. Her first job was at 13 cleaning the movie theatre. All through school she had multiple restaurant jobs as a prep cook, busser, dishwasher, cook, waitress and hostess. She would get herself to her job before and after school on her bike even when it was snowing."
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"Gwendolyn wanted to be a photograher so when she graduated she moved to San Francisco to attend the San Francisco Art Institute. She put herself through school waiting tables. She worked double shifts to pay for school but she fell so far behind in her studies and with the overwhelming costs of tuition she could not keep up. She had no choice but to leave the college program.
Gwendolyn then moved to Seattle, Washington where she got a job at a modeling agency as a booker. There she met photograhers and booked models for all the local catalogs and department stores.
Then with the loss of her brother and the loss of her distant Father, the only place where she found happiness, solitude and peace, was in the kitchen.
In 1987 she moved to Los Angeles where she got a job at a male modeling agency working as an agent and casting director. She met her huband in 1990 and they were married in 1995."
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"They moved back to Sun Valley, Idaho, (where she lived from the age of 6-18), and had three boys, all the while cooking for her family and friends. They decided to move to Indianapolis after the passing of her Father-in-Law, and the horrible event of 9/11. She was in her late 40's when they started over, moving to a new city with three little boys. She didn't know anyone, didn't want to make new friends and that is when she decided to bake full time. After baking out of their rental house for over eight years she knew it was time to find a place to bake, she had outgrown her tiny kitchen. With no money to invest into opening a retail shop, she went from bank to bank being turned down for a loan. After two years of trying to find investors, with everyone telling her no, one bank finally decided to give her the chance. They granted her a loan for $300,000 that she would have to pay back within three years. She was hoping this cake shop idea would be strong enough to keep her family from going bankrupt. She knew she did not want to have a shop in a strip mall, she wanted the homey feeling that a house would give, so she went looking for the perfect spot. She found an old dilapidated house on Carrollton Avenue around the corner from where they lived. The owner of the building agreed to let her turn it into a bakery."
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"Two years later, after designing, remodeling and building, she opened her first Cake Bake Shop. She started with herself and one employee. Gwendolyn was baking all the cakes, cookies and pies, running the cash register, delivering food, washing dishes. It was a huge success from the day the doors opened. She immediately had to hire more employees. She never advertised, doing all of her own social media to announce what she was making that day which then created a line out the door. She brought all of her pillows, holiday decorations and candles from her house to create a welcoming feeling to her guests. That was such a huge sucess she continued to decorate for the seasons. In the Spring she has flowers everywhere with a full size cherry tree in the main dining room. For Christmas she has beautifully lit Christmas trees and thousands of twinkle lights. Her first shop was so busy and she had to turn guests away due to the small size of the cottage. The kitchen had 300 square feet and the restaurant could only seat 30."
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"After five years and a lot of work she decided it was time to open a second location so she could accommodate more guests. Her bakery was also exploding in popularity across the country from O, The Oprah Magazine to Williams-Sonoma. Gwendolyn spent two years designing the second location, over 4,500 square feet, seats over 150, has a 2,000 square foot production kitchen just below the restaurant so everything on her menu is made on site from scratch. Her second location has a full service restaurant with a full bar. It is located in Carmel City Center in Carmel, Indiana and is booked 3-6 months in advance. She paid off her first bank loan within the first year of opening her Broad Ripple Village shop."
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-88373719397958416012024-02-29T21:42:00.001-05:002024-02-29T21:42:21.868-05:00Zionsville, IN Edition: Traders Point Creamery<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51425818575/in/dateposted/" title="Traders Co Creamery"><img alt="Traders Co Creamery" height="768" src="https://live.staticflickr.com/65535/51425818575_1cb2df3a95_b.jpg" width="1024" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br><br>
<a href="https://www.traderspointcreamery.com/" target="_blank">Traders Point Creamery</a> is a picturesque farm-based restaurant and creamery in Indiana that offers a true local foods experience.
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"Our Farm is located on the northwest side of Indianapolis and consists of 180 acres. Here we rotational graze our herd and produce hay for the winter. We strongly believe that cows raised on a 100% grass-fed diet and are free to roam in the pasture, produce one of the most healthful, nutritionally complete foods known to man: milk. Our Brown Swiss breed produces milk that is ideally suited in protein and fat levels for the dairy products we produce. Our animals never receive any grain or corn, our herd’s diet consists entirely of pasture grasses designed specifically for maximum health and sustainability. The milk from these grass-fed cows is rich in nutrients, good fats and flavor. Our soils are well-nourished and rich from years of rotational grazing, no chemical pesticides, herbicides, or fertilizers are allowed under our organic certification, and our animals are not allowed to receive hormones or antibiotics. We embrace a holistic view of farming, and work hard to maintain an integrated, self-supporting system that connects our animals, their waste products, and the soil," reads the website.
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The restaurant has a barn loft motif with an incredible view of giant, illuminated cheese wheels from the creamery.
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"At the Loft Restaurant, we believe that food has a story. As a farm-to-table restaurant with organic and sustainable sourcing, we follow our food from the pasture to the plate. Our Chefs featured dishes rotate with seasonal changes, bringing diversity and a unique sense of place to the menus. The seasonal menus can be paired with our selection of wines, beers, and cocktails. When you enjoy our dinner, lunch, or brunch, you also become part of the journey from our farm to your table," according to the website.
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The restaurant utilizes products from the farm and creamery in their menu - from cheeses and milk to ice cream and eggnog.
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I opted for their cheese board, which consisted of Traders Point Creamery Cheeses / fig jam / mustard / Wildflower Ridge honey / and bread.
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This was delicious. They make a number of cheeses, and we were able to sample several - from hard and salty to creamy and funky. I like both and everything inbetween. The spreads and crackers allowed us to mix and match to our hearts' content. A little sweet, a little funk. A lot delicious.
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Here are some of those cheeses:
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FLEUR DE LA TERRE<br>
Our award-winning Fleur de la Terre is our take on a classic, natural rind Gouda. The gentle aging of this raw cheese results in a creamy yet firm texture that carries hints of the sweet herbs and grasses that grow on the rich bottomland where our herd grazes. Mild and buttery with a sweet, clean finish. Crafted April to June. Aged 4-6 months.
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BRICK STREET TOMME<br>
Our full-fat version of tomme, a classic, semi-firm French raw cheese with a natural felted rind. Delightfully rustic with a semi hard texture and mottled rind, a buttery and delicate floral profile that will please any taste.Crafted from October to November. Aged 4-6 months.
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RIVERBEND BLUE<br>
An American style blue with notes of butter and pepper. This is a creamy and mild blue that any taste bud can enjoy. Crafted year round.
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GENEVA<br>
A raw, alpine-style cheese with a polished rind and well-balanced texture. Hints of hazelnut and floral notes accent its savory earthiness. Crafted from July to September. Aged 4-6 months.
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SHEET'S CREET CHEDDAR<br>
A raw, aged cheddar that is made with the traditional clothbound method dating back to the Middle Ages. Our unique process involves wrapping the wheels in cloth and rubbing them with organic lard. This method results in a more complex, sophisticated flavor with broad appeal and a textured rind once the cloth is removed. Crafted from November to March. Aged 6 months.
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HILLSIDE BLOOM<br>
A soft, mold-ripened cheese with a smooth and elegant texture that softens with age, blended notes of butter and mushrooms. 8 oz. wheel is perfect for sharing. Aged 2-6 weeks.
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RED BARN<br>
A pleasant stinker, but don’t let the aroma dissuade you because beneath the washed rind is a creamy paste with floral flavors that reflect the current season. Developing savory intensity as it reaches maturity. Aged 2-6 weeks.<br><br>
FROMAGE<br>
A soft, creamy French-Style cheese used for spreading, or as a dip, or a base for a variety of dishes. A favorite by many, available in plain, herb and spicy.<br><br>
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COTTAGE CHEESE<br>
This is old school cottage cheese, as in the kind that was made in cottages hundreds of years ago. We are keeping that tradition alive to give you cottage cheese as it was meant to be: tart cultured curds that are cut by hand and smothered in rich, creamy dressing.
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And, I couldn't go without some of their award-winning ice cream.
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"Made with our organic, 100% grass-fed cream and simple, organic ingredients. This ice cream is the most nutritious and delicious version of your favorite frozen sweet treat. Enjoy on the farm at our Dairy Bar, or at home with a pint (or more) from our Farm Store. We craft classic Vanilla, Chocolate, and Strawberry, as well as rotating seasonal flavors like Mint Chocolate Chip, Coffee Chocolate Chip, Salted Caramel, and more!" reads the website.
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The toffee crumble sundae had vanilla ice cream / Litterally Divine almond toffee crumbles / chocolate sauce / and caramel sauce. It tasted as good as it sounds.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-23354648956043236732024-02-28T21:34:00.002-05:002024-02-28T21:34:14.912-05:00J.Q. Dickinson Farm-to-Table Dinner: Celebrating the Seasons - Winter Edition<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCYUPuSv9Nqx78Fol9GdVO_XYP7Xcd2cogA-YhjKXVcL7YfRSOqnEIyDvwZH7MLf3j5LioMpZOBSS_I3NzCs71dKlyz7bb0_BzhSEsqEVFOz_tZlSPxqwCr-LE1EIdAE8kEVDfpWQQSZypQcGlbLTYcufsb9R8kGCSqRVHNxB_hw9tKw0kYzZByzo_F8/s4032/IMG_0884.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCYUPuSv9Nqx78Fol9GdVO_XYP7Xcd2cogA-YhjKXVcL7YfRSOqnEIyDvwZH7MLf3j5LioMpZOBSS_I3NzCs71dKlyz7bb0_BzhSEsqEVFOz_tZlSPxqwCr-LE1EIdAE8kEVDfpWQQSZypQcGlbLTYcufsb9R8kGCSqRVHNxB_hw9tKw0kYzZByzo_F8/s600/IMG_0884.HEIC"/></a>
February 28 - Celebrating the Seasons, Winter Edition<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GV6njb5iDDZveP7ujm8WSpsQJ51RJOFuhKa6wtxPuxVrt29Y8gAiLaniDeubrYZ9kB97tsJLVXXE-3tbOlWS3xJspNLkKhsJzMNUI3FeSZria5xsp9XvXec57JJ6jxGJtoDKbITt1J3K6Js8NJeCCeuNvzKzxd-iSgJsfT8gPhSC6y1x8FZLUuPI1i0/s4032/IMG_0885.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GV6njb5iDDZveP7ujm8WSpsQJ51RJOFuhKa6wtxPuxVrt29Y8gAiLaniDeubrYZ9kB97tsJLVXXE-3tbOlWS3xJspNLkKhsJzMNUI3FeSZria5xsp9XvXec57JJ6jxGJtoDKbITt1J3K6Js8NJeCCeuNvzKzxd-iSgJsfT8gPhSC6y1x8FZLUuPI1i0/s600/IMG_0885.HEIC"/></a>
Chef Mike Bowe of the Red Yeti is the guest chef. $85 per person, included food, service, and non-alcoholic beverages.<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTigSUG3HRZDsFo2n3-J9hsbp3IA381nlnItqnr7gnOui7e8Wp2jshLCaxS0yjeR7kDUVO2iWh-ox-iG6PgjjCkxg3lTTB5xqUzyxhl3DoCRNzfNksMiCfugPCNDnGdpHWOno8_RSjV6Tv51szhCia-6_BbrrCuehlhyphenhyphen9EzzXddsJI1i-W7YUlf2JQzjY/s4032/IMG_0888.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTigSUG3HRZDsFo2n3-J9hsbp3IA381nlnItqnr7gnOui7e8Wp2jshLCaxS0yjeR7kDUVO2iWh-ox-iG6PgjjCkxg3lTTB5xqUzyxhl3DoCRNzfNksMiCfugPCNDnGdpHWOno8_RSjV6Tv51szhCia-6_BbrrCuehlhyphenhyphen9EzzXddsJI1i-W7YUlf2JQzjY/s600/IMG_0888.HEIC"/></a>
This was an incredible specialty dinner that delivered flavor in every course.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClxKx3DO4_1HX0zW51pPNfdq45gZ5TG8a3Lnc1DAM5Ss9F3RYUTKV35bB02OjsYH565uMMSSae6BfQG28gcsTFO76yKAljIxvVCTdFDA8Q96OXzVsD1zzxxZP4Zl9tZHOsLcrouAndnlvHhhXKbkq52EuxiM0wGerB6xzjOIBkjcgC_k1m-p8hknFkGo/s4032/IMG_0892.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClxKx3DO4_1HX0zW51pPNfdq45gZ5TG8a3Lnc1DAM5Ss9F3RYUTKV35bB02OjsYH565uMMSSae6BfQG28gcsTFO76yKAljIxvVCTdFDA8Q96OXzVsD1zzxxZP4Zl9tZHOsLcrouAndnlvHhhXKbkq52EuxiM0wGerB6xzjOIBkjcgC_k1m-p8hknFkGo/s600/IMG_0892.HEIC"/></a>
The menu consisted of five courses.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t2RxJLShcCzux8BBIErHLKy5dOVuKqIcl3NowI8GzgsLCQlXDYmqbldH5ZC0cn2QDHBZIB1NCptkbeoPLETv-a-9m06N4FEAJly2puxpzkRixevg9AB9TUAWdugtZ8wmf5QtBzg9G1eGuCiejUMjgxX2KLRoiATapAZCxZLeqXTZ3atC76V5OqJ-7ik/s4032/IMG_0889.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t2RxJLShcCzux8BBIErHLKy5dOVuKqIcl3NowI8GzgsLCQlXDYmqbldH5ZC0cn2QDHBZIB1NCptkbeoPLETv-a-9m06N4FEAJly2puxpzkRixevg9AB9TUAWdugtZ8wmf5QtBzg9G1eGuCiejUMjgxX2KLRoiATapAZCxZLeqXTZ3atC76V5OqJ-7ik/s600/IMG_0889.HEIC"/></a>
Here they are from first to last:
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBsDdKMzT15fI94PPdAcM0xI44nNjrevWBtKqAGmXQfS6GEgujFdK8Zu-j_lfD2S_lcp6NOrsOVbjEEfhAJWzoI5UwQOOQYr4NTd_wb8WdFH1aeWtJbusuIuOWvv0HmijOlWH0QrKP2J92o5SbPfPdcMCizveaUBSH74SC5s6zycox9Tevhq7kRy6ftc/s4032/IMG_0894.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBsDdKMzT15fI94PPdAcM0xI44nNjrevWBtKqAGmXQfS6GEgujFdK8Zu-j_lfD2S_lcp6NOrsOVbjEEfhAJWzoI5UwQOOQYr4NTd_wb8WdFH1aeWtJbusuIuOWvv0HmijOlWH0QrKP2J92o5SbPfPdcMCizveaUBSH74SC5s6zycox9Tevhq7kRy6ftc/s600/IMG_0894.HEIC"/></a>
Sweet Potato Bisque, Spice Roasted Hazelnuts, Charcoal Creme Fraiche, Brown Butter, House Cracker
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lQnO_ZKr46b9S2Q3m3KavS4AugklvRLk6nLRvAT1R8VgrEu6PETAdHbUTq-ciVdxGbLPWriosWmL3LJj0Ub4-gSXvOBE7wpCfn2sblOeRabcSv6ismjwy5KS_ohyphenhyphen_oufGJZQYxsfQGZot3GXzdCWpduJuRFs7ujM-toBEIkYlnckQJZc9ZWOXjODJFs/s4032/IMG_0900.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lQnO_ZKr46b9S2Q3m3KavS4AugklvRLk6nLRvAT1R8VgrEu6PETAdHbUTq-ciVdxGbLPWriosWmL3LJj0Ub4-gSXvOBE7wpCfn2sblOeRabcSv6ismjwy5KS_ohyphenhyphen_oufGJZQYxsfQGZot3GXzdCWpduJuRFs7ujM-toBEIkYlnckQJZc9ZWOXjODJFs/s600/IMG_0900.HEIC"/></a>
Cornbread Pudding, Shaffer Farm beef Brisket, Kentucky Sorghum Glaze, Smoke Pepper Popped Sorghum, Micro Buckwheat
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJIQrdlOmYj5yXovQw2d8VtEJwWtehLyKAuJ606lJmJ4G9jvLjxM4EOeMZ_h5qNP4b_uPrKGBZweLBVWrc2pmkH9WWiE5YMaHZrvU53MAL6t4LWtUoY72fn7AJdpb-bhU1cTX4ToE2zTYXQBIRLqg3GZuGBl_JJqm0lL3iroECR6bf_jztKdH2Ikbn8c/s4032/IMG_0904.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJIQrdlOmYj5yXovQw2d8VtEJwWtehLyKAuJ606lJmJ4G9jvLjxM4EOeMZ_h5qNP4b_uPrKGBZweLBVWrc2pmkH9WWiE5YMaHZrvU53MAL6t4LWtUoY72fn7AJdpb-bhU1cTX4ToE2zTYXQBIRLqg3GZuGBl_JJqm0lL3iroECR6bf_jztKdH2Ikbn8c/s600/IMG_0904.HEIC"/></a>
Braised Stonecross Farm Bacon, Weisenberger Mills Grits, Herbed Capriole Farm Goat Cheese, Tomato Jam, Charred Onion
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKbsgqBKgIQNUowOVeQvw1DAHag0zbrFmITaSLnqAAQHJS79mXgRKWCoYYjVVAlLW6gqL1mTygNvkTC1SZ-RzEwN0KT7Q6YIIjqeKOJ5erYn0Ryv_N7HezbIlvTm3z18qEMm_IFNUF7ZHcB6H1QI-kqHOl_QWW2C9NwBYfEkmoz8al9yNiOW3TBn0m78/s4032/IMG_0909.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKbsgqBKgIQNUowOVeQvw1DAHag0zbrFmITaSLnqAAQHJS79mXgRKWCoYYjVVAlLW6gqL1mTygNvkTC1SZ-RzEwN0KT7Q6YIIjqeKOJ5erYn0Ryv_N7HezbIlvTm3z18qEMm_IFNUF7ZHcB6H1QI-kqHOl_QWW2C9NwBYfEkmoz8al9yNiOW3TBn0m78/s600/IMG_0909.HEIC"/></a>
Red Frazier Farm Bison Meatloaf, Cauliflower Silk, Bourbon Barrel Red Eye Gravy, Roasted Root Vegetables
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcehH8aqeizazRjHMlocvmBZYcnyQpOSYG43OD1W2iO4sQAjyllHI3y1XdUoGV2HjeAxESJmJkl7HLcB7T5c1xRt3RbFvPCMud-R3I5MJ5K4M7AzVnpY2sXwNYXFpOk8ogRkx-8UkC8gbbpd2M1jrh6Vufutrxzo8V3BJsicpDhrGaISuAsaPqtJdfcgs/s4032/IMG_0912.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcehH8aqeizazRjHMlocvmBZYcnyQpOSYG43OD1W2iO4sQAjyllHI3y1XdUoGV2HjeAxESJmJkl7HLcB7T5c1xRt3RbFvPCMud-R3I5MJ5K4M7AzVnpY2sXwNYXFpOk8ogRkx-8UkC8gbbpd2M1jrh6Vufutrxzo8V3BJsicpDhrGaISuAsaPqtJdfcgs/s600/IMG_0912.HEIC"/></a>
Apple Butter Cake, Whipped Greek Yogurt, Smoked Wildfower Honey, Granola
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So delicious. Will you be attending any specialty dinner at J.Q. Dickinson this season?Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-82999960303855797652024-02-27T21:52:00.002-05:002024-02-27T21:52:12.512-05:00Boulder, CO Edition: Frasca Food and Wine<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51319048670/in/dateposted/" title="Frasca"><img src="https://live.staticflickr.com/65535/51319048670_fcaf026cec_b.jpg" width="1024" height="768" alt="Frasca"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
For my last evening in Colorado, I wanted to go out with a bang. That led me to <a href="https://www.frascafoodandwine.com/" target="_blank">Frasca</a> in Boulder, a Michelin-starred and James Beard Foundation Award winning restaurant.
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"This sleek restaurant is set in the heart of downtown Boulder on a charming street lined with shops and restaurants. All are treated as special guests here, where the cooking is Italian, but in a hyper-specific way: it's the food of the northeast Italian region of Friuli Venezia Giulia. You'll find pasta and seafood on the prix fixe and tasting menus, but Slavic and Alpine elements also appear. Focused and distinct, the menu might showcase a lesser known part of Italy, but the ingredients are clearly Coloradan. The plates are beguiling with a minimal, straightforward approach, as in cjalson, half-moon fresh spinach pasta pockets filled with an English pea and potato purée. Save room for dessert, like the beautifully arranged goat cheese semifreddo," reads the <a href="https://guide.michelin.com/tw/en/colorado/boulder_1261512/restaurant/frasca-food-and-wine" target="_blank">Michelin website</a>.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51317163878/in/dateposted/" title="Frasca"><img src="https://live.staticflickr.com/65535/51317163878_4a390ba744_b.jpg" width="1024" height="768" alt="Frasca"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
The quattro piatti menu is a fixed price ($140) menu consisting of four courses. In each course, there are a few options to choose from.
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I started with a delicious hunk of bread that had some slight funky, cheesy flavors and a full-fat butter that was warmed.
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Next up is a small amuse-bouche from the chef; a palate awakener of fresh greens and petals.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51317963360/in/dateposted/" title="Frasca"><img src="https://live.staticflickr.com/65535/51317963360_277b1f6cc6_b.jpg" width="1024" height="768" alt="Frasca"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
Antipasti - Fiori di zucca: squash blossom, ricotta, zucchini
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Primi - Chitarra: squid ink, clam, sepia, spring onion, caper, cherry tomato
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Secondi - Terre e mare: halibut, chanterelle, polenta, corn, shellfish brodo, summer truffle
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Dolci - STRATI DI TONKA, guava eolivello Spinoso: tonka parfait, guava sorbet, buckthorn, vanilla gelato, semolina
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Every single course here was a home run. From bright and fresh flavors to salty, indulgent pastas and umami-rich truffle with more umami foam. Delightful.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-85525760349471043762024-02-26T21:59:00.002-05:002024-02-26T21:59:47.337-05:00Denver, CO Edition: Annette<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51316338756/in/dateposted/" title="Annette"><img src="https://live.staticflickr.com/65535/51316338756_7b31e4ece9_b.jpg" width="1024" height="768" alt="Annette"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
Annette is a scratch-to-table modern American restaurant just outside of Denver, Colorado, in <a href="https://stanleymarketplace.com/" target="_blank">Stanley Marketplace</a>. Stanley Marketplace is a community of 50+ independently owned Colorado businesses that offer a place for to eat, drink, shop, exercise, play, work and more.
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The space has some modern flair and is pretty slick. It's not a comfy-cozy atmosphere; it's refined.
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I recently listened to a podcast about how restaurants psychologically influence diners to eat quickly or slowly depending on how cozy the seats are and how fast the music is. That resonated with me a bit here.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51317347590/in/dateposted/" title="Annette"><img src="https://live.staticflickr.com/65535/51317347590_209ea2477e_b.jpg" width="1024" height="768" alt="Annette"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
Chef-Owner Caroline Glover is a 2019 Food and Wine Best New Chef and was awarded the title of 2022 James Beard Best Chef in the Mountain Region.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51317347565/in/dateposted/" title="Annette"><img src="https://live.staticflickr.com/65535/51317347565_57b2a72d43_b.jpg" width="1024" height="768" alt="Annette"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
The <a href="https://static1.squarespace.com/static/570a72d222482e7442eda206/t/65d284b2c62a074451b776c0/1708295346621/Dinner+Menu+02.18.24+-+Online.pdf" target="_blank">menu</a> features seasonal items from local producers, as well as some new spins on classic items. I ordered the pork tonnato with tuna, capers, red onion and parsley. I learned that tonnato is a room-temperature, creamy, mayonnaise-like sauce flavored with tuna. It was interesting, and I'm glad I tried it. But I think I'll pass next time.
<br><br><a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51317347580/in/dateposted/" title="Annette"><img src="https://live.staticflickr.com/65535/51317347580_5ff7c1b90b_b.jpg" width="1024" height="768" alt="Annette"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
I did, however, love the fried and stuffed squash blossoms. There's a bit of whimsy when eating these because it's like a delicious flower, stuffed with a cheesy mixture and deep-fried. Yum. For my main entrée, I devoured the housemade cavatelli with sausage, confit tomatoes, and Parmesan. The chew of the fresh pasta in the simple toppings are the definition of comfort food for me.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-57067638507119836692024-02-25T20:16:00.003-05:002024-02-25T20:16:30.905-05:00Charleston Edition: Blissful Bites<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/53398881893/in/dateposted/" title="Blissful Bites"><img src="https://live.staticflickr.com/65535/53398881893_a3500999f6_k.jpg" width="2048" height="1536" alt="Blissful Bites"/></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
<a href="https://www.facebook.com/blissfulbites6618?mibextid=PtKPJ9" target="_blank">Blissful Bites</a> is a bakery that sells goods at local markets and events. I was lucky enough to catch them recently in Charleston and had to nab some sweets. I devoured a vanilla flavored cake pop as I walked through holiday lights. I tend to like mine a bit more moist, in this one was more on the dryer cake side. Still fun and whimsical.
<br><br>Grade: BCandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-61365593701529596572024-02-24T21:57:00.002-05:002024-02-24T21:57:21.098-05:0018th Annual Heart & Soul Dip Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxHB9wlGYAkimGd_fFXj9FxrK5250KTk9PyrgK4wt-adW3771VpOGPDKFfoWLjXPYfzaQmUVO_PCO2UmtQXI6JbNhXI9KIclfZmkgIposa9IZ5OGmI3xNUHHG-ydtOKvJizRaqPjX1u0JlAQPr8q337OUK_fuvaidw-eawikMYeaByP-DxLtoP41UBzw/s4032/IMG_0786.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxHB9wlGYAkimGd_fFXj9FxrK5250KTk9PyrgK4wt-adW3771VpOGPDKFfoWLjXPYfzaQmUVO_PCO2UmtQXI6JbNhXI9KIclfZmkgIposa9IZ5OGmI3xNUHHG-ydtOKvJizRaqPjX1u0JlAQPr8q337OUK_fuvaidw-eawikMYeaByP-DxLtoP41UBzw/s600/IMG_0786.HEIC"/></a>
The <a href="https://facebook.com/events/s/heart-and-soul-dip-dinner/904932967917735/" target="_blank">18th annual Heart & Soul Dip Dinner</a> was held today at the East End Resource Center, and I attended for the first time ever.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoizppNDIlRIGxlN3a3wc98wCxDOWnl3LkQ-t_htfcvcazJzg5Ds_2WTZujZhg9oklm6oh5MiW2PB4TQO_1gNvwKVTHa2GQlan6NywoifFhhj7yucMnQWTRJiz-S16gVHmAOJGS5z6Ip0WCqNbA5CVAa40sJfF13xPFQBaZ6QdW0v8orppZpcdyQX5iqE/s4032/IMG_0788.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoizppNDIlRIGxlN3a3wc98wCxDOWnl3LkQ-t_htfcvcazJzg5Ds_2WTZujZhg9oklm6oh5MiW2PB4TQO_1gNvwKVTHa2GQlan6NywoifFhhj7yucMnQWTRJiz-S16gVHmAOJGS5z6Ip0WCqNbA5CVAa40sJfF13xPFQBaZ6QdW0v8orppZpcdyQX5iqE/s600/IMG_0788.HEIC"/></a>
“A dip dinner is simply an event where attendees purchase tickets for $1 each. They use the tickets to purchase a ‘dip’ or serving-spoon portion of a side dish. Entrees and desserts range from two to four tickets, side dishes are one or two tickets and beverages are available for one ticket. It is very similar to the Taste of Charleston, only with good ol’ home-cooked soul foods made with lots of love," according to the <a href="https://www.wvgazettemail.com/metrokanawha/heart-soul-dip-dinner-returning-to-east-end/article_5e114d61-0ae4-5b5e-9d61-cd554ade7442.html" target="_blank">Charleston Gazette-Mail</a>.
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The dinner sees dishes from local churches, restaurants, sororities, and individuals who donate their specialty dishes in a competition to see who has the best bite.
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The money raised goes toward programming at the center. I bought $15 worth of tickets and got a to-go box to fill up with "dips" to take home.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKko83sbe-6c641k9F2jQWvCXT6QWFuxS5YvihIgXZ7em-LrhWtEYXufPJH5bPVC5NZDaFEBFAzIchYHC_xLbPdyBx2cTH4w_0j9Ng3CVUeK_UrxP0Muhc_UFylJ7TzxaaSr0Y6CnPvZ7KtTmd6teP_3jM2mTVq19BpiTw0C7RQUVtgYMKmkuUjdYum4/s4032/IMG_0793.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKko83sbe-6c641k9F2jQWvCXT6QWFuxS5YvihIgXZ7em-LrhWtEYXufPJH5bPVC5NZDaFEBFAzIchYHC_xLbPdyBx2cTH4w_0j9Ng3CVUeK_UrxP0Muhc_UFylJ7TzxaaSr0Y6CnPvZ7KtTmd6teP_3jM2mTVq19BpiTw0C7RQUVtgYMKmkuUjdYum4/s600/IMG_0793.HEIC"/></a>
I do wish there was a menu available with the allotted tickets required so I could strategically plan. Instead, I started at one end and made my way around the room nabbing up whatever looked good at the moment.
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I started with chicken à la king with pastry from Carver Career Center. It's like an elevated pot pie and was a nice balance of homestyle taken up a notch.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_l2QY3PBSU1yl9fRtyP2o6bvA3AnKs5YkTpZn0N2iJ-HQvPrahk0wpCyrqKVjjDo7_On-mb65QVFkVA5_4VQe3JN0p9iCqVYNz9dq89T7fPlWKOVSRPSzHSlfUce3-EH8MPaLbs2WXpqx1MW5fZ7wSrrUzabSwE_Q2EuBguAWyQfDIfiAuakpkoRlck/s4032/IMG_0795.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_l2QY3PBSU1yl9fRtyP2o6bvA3AnKs5YkTpZn0N2iJ-HQvPrahk0wpCyrqKVjjDo7_On-mb65QVFkVA5_4VQe3JN0p9iCqVYNz9dq89T7fPlWKOVSRPSzHSlfUce3-EH8MPaLbs2WXpqx1MW5fZ7wSrrUzabSwE_Q2EuBguAWyQfDIfiAuakpkoRlck/s600/IMG_0795.HEIC"/></a>
Next up for me was a potsticker with chili sauce and some curry over rice from Chow Thai. Both were just as good as you'd get in the restaurant, including a bit of heat from the curry.
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As I moved around the room, I saw some folks packing up as they ran out of items just 30 minutes into the event. I also saw some restaurants like Soho's and Johnnie's sharing some of their classic dishes.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvF62mRducoBMIk1QdY_QMPt0AlqjyBc5_Xop5D2RqeqNEjEXnDMzaAg-yJXI4fmD1H7yuI1aNuam-Zj_OhwQJlm6M6NAGbxTQ-dJ_yWq28U0ZiO7x4ZP679i36imqn2nnaJFoF8oRjSy6zdhFiagznc4BSLPuElFfRrDbuzL3OrlPljcRDU_bGSm1cQM/s4032/IMG_0797.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvF62mRducoBMIk1QdY_QMPt0AlqjyBc5_Xop5D2RqeqNEjEXnDMzaAg-yJXI4fmD1H7yuI1aNuam-Zj_OhwQJlm6M6NAGbxTQ-dJ_yWq28U0ZiO7x4ZP679i36imqn2nnaJFoF8oRjSy6zdhFiagznc4BSLPuElFfRrDbuzL3OrlPljcRDU_bGSm1cQM/s600/IMG_0797.HEIC"/></a>
I ended up with a Mexican cornbread, which was OK, and kibbeh, which was unique, before finding the back table filled with different pastas. That's my happy place.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7-L-eOlNEEpzwpGGA-mN1M4UkiCoHqvqV9M2UvDqx-9v9SG_AxuyJE9y4fVJTsLczNSWihncgHLCqQhjnchAKlYtvXlhGoKo0K4N3ekgAs9IRIap3ZpoYbKQHe8VLVxqIZfvnJouXleMOKtuljRYaMEFBeEJ1ZuHo-Y0nRssPLEKLigV-UQLIgYwczM/s4032/IMG_0798.HEIC" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="600" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7-L-eOlNEEpzwpGGA-mN1M4UkiCoHqvqV9M2UvDqx-9v9SG_AxuyJE9y4fVJTsLczNSWihncgHLCqQhjnchAKlYtvXlhGoKo0K4N3ekgAs9IRIap3ZpoYbKQHe8VLVxqIZfvnJouXleMOKtuljRYaMEFBeEJ1ZuHo-Y0nRssPLEKLigV-UQLIgYwczM/s600/IMG_0798.HEIC"/></a>
Rigatoni, macaroni and cheese, and my favorite of the day, sausage and greens bowtie pasta, filled out the remainder of my plate. I had them piling scoops on top of other scoops. But that sausage pasta had a little bit of a kick and it was creamy and earthy, and I'm going to have to try to re-create it at home.
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Did you attend? If so, what were your favorite items?
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Candace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0tag:blogger.com,1999:blog-2574135335005017726.post-26631121968393624382024-02-23T23:31:00.004-05:002024-02-23T23:31:35.034-05:00Boulder, CO Edition: Blackbelly Market & Restaurant<a data-flickr-embed="true" href="https://www.flickr.com/photos/candacerosenelson/51316218292/in/dateposted/" title="Blackbelly Market"><img src="https://live.staticflickr.com/65535/51316218292_a1ec7f7ea6_b.jpg" width="1024" height="768" alt="Blackbelly Market"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br><br>
"Top Chef" season 5 winner Hosea Rosenberg owns a Boulder-based restaurant that focuses on seasonal, local ingredients and pasture raised, sustainable animals.
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<a href="https://www.blackbelly.com/" target="_blank">Blackbelly</a> offers its own selection of house-made cured meats, charcuterie and provisions, as well as daily breakfast and lunch. Blackbelly consists of the main restaurant, butcher counter, breakfast & lunch menus, catering, and events.
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I ended up arriving at a weird time between lunch and dinner so I went with an adult snack: the house meat & cheese board, which consisted of nduja, coppa, saucisson leonora (goat), belford (cow), pickles, and mustard.
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It is like a rainbow in a box. Vibrant and colorful with a range of flavors that spans the whole spectrum - salty, sour, sweet, fatty, spicy. I love picking and choosing flavors and textures at my own free will, and this menu option gave me the ability to do that with ease. My favorite? Some of that whole grain mustard slathered on a hunk of salty cheese and followed up with a grape. Bon appetit.
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Grade: ACandace Nelsonhttp://www.blogger.com/profile/03384964668734474786noreply@blogger.com0