Have you Hurd... Some beer must be consumed Winsconsinbly...

It is going to be tough tapping out this next post in our far north travelogue as the phone rings every fifteen minutes with a call from Donald J. Trump.  Or at least that is who the caller ID says it is...  I am not sure what it is he needs or why it is so pressing that he keeps calling back, but I am dedicated to my readership and will not be distracted by mere politics.  For we have more weighty matters to consider, like the scrumptious details of our late supper at the Sheeley House (Saloon) in Chippewa Falls, WI.  As a side note, I am thankful the Ryder Cup kept us out of Minneapolis-St.Paul for our first night.  Opened our eyes and taste buds to a little gem just east of there where I am betting very few have really taken the time to slow down, drop off the freeway and taste the local flavor.

This is as close as we got to
the actual brewery.  Next time
we will be sure to not miss
 the tour.

We didn't miss the tasting room
though.  Some might say this
is the MOST important part of
any brewery tour anyway.  

As I mentioned earlier, the bartender at the Leinie Lodge recommended the Sheeley House.  She talked not just generically about it being a good place, but spoke specifically about one or two menu items that she really enjoyed.  She cautioned that the menu was seasonal, but she was pretty sure at least one of her favorites would be available.  After completing our tasting and buying a few souvenirs (both liquid and otherwise), we headed for the Sheeley House.  I will confess to one quick stop en route to use our Leinie Lodge coupon to purchase some "Wisconsin only" Leinenkugel brews to take back home with us.  (Can you say "thank goodness we are driving and not flying?!?!")  We grabbed an Explorer 12-Pack with the Maple Dunkel and Wisconsin Red Pale Ale (as well as two others), plus an additional case of Wisconsin Red Pale Ale and a four pack of the Uber Oktoberfest, part of the Big Eddy Series.  Christmas is coming early this year, right?  -big smile-  Two minutes later, we walked into the Sheeley House and found a nice table in the back away from the bar.  Being a weeknight and somewhat late, the bartenders were doubling as waitstaff and they informed us which Leinie brews were on tap and that they had "every other one available" in bottles.  Since we are both lightweights and just finished tasting, we decided food and low octane beverages was the best course.  I ordered the Sirloin Steak Tips Fettuccine and my sweetest opted for the Sheeley Burger.  The steak tips were blackened and sauteed with cherry tomatoes, spinach, garlic, and shallots.  The fettuccine had a cajun seasoned alfredo sauce and a side of grilled asparagus crowned the entire dish.  I am not usually a fan of blackened anything or cajun seasoned sauces as they tend to be too spicy for my taste.  However, this offering had just a pleasant amount of heat and a lot of other flavor besides.  The asparagus was well seasoned and perfectly tender too.  The Sheeley Burger was served on a grilled pretzel bun and was topped with a slice of melted aged cheddar, peppered bacon, rosemary garlic aoli, and red onion marmalade and was accompanied by house cut fries.  My wife usually steers away from peppered bacon for the same reason I steer away from cajun seasoning.  She can't handle any amount of heat, even black pepper.  Hats off to the chef.  The cajun cream sauce was a home run in my book and she loved the peppered bacon.  He's clearly got some mad skills in the kitchen.  His staff know the menu thoroughly too.  They definitely have their game on, top to bottom at the Sheeley House.  When we go back to Chippewa Falls (I still need to take the brewery tour), I may dine some other places, but only after I hit the Sheeley House first.  Then we'll check out the rest.  -sigh of satisfaction-

Steak tips fettuccine done right.  Oops, I ate
the asparagus before I remembered to
take a picture.  Just dream about the most
perfectly grilled asparagus you have ever
seen and mentally photoshop it in.

My sweetest enjoyed every morsel of the burger,
particularly the red onion marmalade and
peppered bacon.  She thought it was an
exceptionally well done burger.  Fries
were crispy and well seasoned too.

If you avoid major traffic in Chicago and Indy and don't make too many stops, you can make it from Columbus, OH to Chippewa Falls, WI in a good solid day of driving.  Leave early and maybe you can make the last tour at the brewery.  We left home at 7:30am and just missed it by 20 minutes.  If you want a good night's rest in a great hotel without breaking the bank, stay at the Hampton Inn and Suites - Chippewa Falls.  We did, not knowing what to expect as the travel site we used for booking had a relatively low rating for the hotel.  In spite of this, we thought the room was great, the staff were exceptional, and even though we didn't eat much (stopping at Fat Nat's in MSP)... The free breakfast rocks!  Guess the travels site rating system needs rated too.

After the aforementioned good night's sleep and an early wake-up, we were back on the road.  Instead of going further north, we were now headed mostly west to Minneapolis-St.Paul to meet good friend and fellow CPCU Society Chapter Governor, Mike Happe, for breakfast at Fat Nat's Eggs in New Hope (NW suburbs of MSP).  I can't say how excited I was to be eating at a place called Fat Nat's.  Didn't know exactly what I was going to have for breakfast, but I knew it was going to be -cough, cough- hearty.  That is not to be confused with heart-healthy.  As a fellow hunter and outdoorsman, I knew if Mike picked this place as his favorite breakfast stop, it was certain that chickens would be involved and pigs would be committed in the making of our breakfast.  -HUGE smile-

Even the breakfast coffee
cups were cute at the Hampton
Inn and Suites.  Did I mention
they ROCKED IT all around?

An exciting revelation about
halfway through Chicago or maybe
crossing into Wisconsin.  Caribou
Coffee is common in Minnesota.
Brought home several pounds of Amy's
Blend.   

 Although I am not sure the food really mattered quite so much as catching up with Mr. Happe (pronounced just like it looks HAPPY).  Meeting him for breakfast gave us a good break from an otherwise long second day of driving and he got a break before his typically hectic workday.  As I expected, the food was great and the company was better.  I had the Fat Nat.  My sweetest enjoyed the short stack of pancakes and bacon.  Mike had the Julie.  I skipped the breakfast potatoes in an effort to trim some carbs from my day.  Given the pancakes really were as big as manhole covers, it all evened out between us. -wink and smile-  When we were finished the plates were almost empty, our bellies were full, and it didn't dent the wallet too badly.  Which is good, because Mike insisted on paying for all of us.  Knowing that he would have embarrassed me in front of everyone, I did not offer to arm-wrestle him for the bill.  Just thanked him for his generosity and told him next time it was our turn to buy.  We look forward to Mike's lovely wife joining us too.  So Mike, please remember to give her sufficient advance notice so she can plan for it.   Married men have to watch out for each other, right?  -sly grin-  As much as we enjoyed it, we are sure to return.  Now that we know the way, we'll just get in the car and drive back.  Who needs an airplane anyway?  

Fat Nat sans the breakfast
potatoes.  Satisfying even
without the extra carbs. Really.

The Julie.  Maybe it's named
after the character Big Julie
In Guys and Dolls.  This just
doesn't seem like a regular
Julie to me.  Does it to you

Pancakes not shown to scale.
They are bigger.  MUCH, MUCH
BIGGER in real life.

Be sure to look for the next edition of the travelogue...  "Have you Hurd... I wish there was a Taco John's in Columbus... just like the one in Milbank, South Dakota."  Please be sure to tell all your friends.  Have been trying to break through the 100 mark with page views of this little blog of ours.  Every little bit helps... Please share it with anyone who may be interested.  

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

Sheeley House Saloon
236 W River Street, Chippewa Falls, WI
www.sheeleyhousesaloon.com

Fat Nat's Eggs (several locations in MSP)
www.fatnatseggs.com

Hampton Inn & Suites - Chippewa Falls, WI
12707 30th Ave, Chippewa Falls, WI
http://hamptoninn3.hilton.com/en/hotels/wisconsin/hampton-inn-and-suites-chippewa-falls-EAUCFHX/index.html

Have you Hurd... Driving is the new Flying... (Travelogue Continued)

My first experience with commercial air travel was way back in January 1986.  As a page to the House of Delegates in the Commonwealth of Virginia, travelling home on the weekend was the responsibility of each of the pages, including myself.  Big difference for me was that I lived much further from Richmond than most of the other House pages.  I was not yet old enough to drive and would likely not have had a car of my own even if I did have a license.  Most weekends I could catch a ride toward home with one of the Delegates who served a district in my part of the state.   I could get close enough that my parents could easily pick me up late on Friday night and drop me back in the same spot on Sunday afternoon so I could return to Richmond in time for work on Monday morning.  It wasn't perfect, but more than a workable arrangement to enable me to have such a great opportunity.

The biggest transportation challenge came in my very first week.  It was the the inauguration of a new governor and most, if not all, of the elected Delegates were staying in Richmond for the weekend festivities.  Seeing no other alternative, my parents called Piedmont, the regional airline that served Richmond International Airport, and quickly reserved a round trip ticket for me.  Thinking back, the experience seems almost other worldly.  I showed up at the airport without any photo identification or perhaps any identification of any kind.  All I would have had at that age was my Social Security Card and I didn't carry it with me on a normal day.  I paid $98 cash at the counter for my ticket, didn't check any baggage. and walked down to the boarding gate unassisted.  If there was any sort of security, it was minimal.  I don't even recall passing through a metal detector or having my bags scanned.  There was no limit on how many items I could take on the plane or on the size of my individual pieces of luggage.  I changed planes in Charlotte, NC and my parents were waiting for me when I arrived at Tri-Cities Airport in Johnson City, TN.  I am not sure if they waited on the observation deck or at the gate.  Either way, they watched my plane land and taxi to the gate.

Nowadays none of that is possible.  Purchasing tickets for cash... Ticketing without ID... Boarding without security screening... Taking multiple pieces of over-sized luggage on the plane... A minor travelling unassisted...   Meeting passengers at the gate when you don't have your own boarding pass...  At fourteen years old, it was an almost magical experience.  Given the captive audience in Richmond that weekend, both of my flights were nearly empty other than myself and the flight crew.  Perhaps as close as I will ever come to a private plane ride.  I got copious snacks of smoked almonds on both flights and all the soft drinks I wanted.  They even let me have the can.  Seems almost crazy to even suggest that now, doesn't it?  In 31 years, flying has gone from a magical experience to being more akin to punishment for me.  Planes have become so many Greyhound buses in the sky.  No offense to Greyhound.  I took a flight last month that lasted a combined 11 hours in the air and I received little more than a handful of pretzels, a sugar biscuit, and a couple of soft drinks.  After paying over $1,300 for a an upgraded coach seat (which didn't seem any more comfortable)  I was being asked to pay an additional $12 for better snack food.  Even more for a decent meal.  I JUST COULD NOT BRING MYSELF TO DO IT.

This is a big reason why I was happy to be sharing driving duties with my wife for our quintessential American road trip to Ortonville, MN / Milbank, SD.  I have decided that 16 hours in the car each way is far preferable to a third as many hours in the air and perhaps another third dealing with all the hurdles to get in the air.  Yes, it was a long drive, but not without a few perks.  Here's my quick version of the legendary Top Ten List of reasons I now prefer to drive instead of fly:

1.  Public restrooms aren't always the best, but they are way better than airplane lavatories.
     Except for the occasional seedy looking gas station in the middle of nowhere.  Use your best          
     judgement to avoid this pitfall.
2.  You can stop, get out for a quick walk around, and stretch whenever you want.
     Maybe not when driving through Chicago or other major urban traffic zones, but nearly all times 
     otherwise.
3.  The food selections are decidedly better and can be purchased with cash or credit.    
     If you don't like what you see at Exit 49, just go another few miles and the options will certainly 
     be different.
4.  Comfortable all-leather interior and fully adjustable seats.
     Hertz Gold - membership has its privileges.
5.  Road noise is considerably quieter than jet-engine noise.
6.  Toll booth collectors seem happier and they are friendlier than TSA screeners.
     Disclaimer:  I have not met all TSA Screeners nor every toll booth attendant.  This is based 
     merely on a small sample of relatively recent encounters.  Some TSA Screeners may be quite 
     happy and exceedingly friendly and some toll booth collectors may be miserable and unfriendly.  
7.  No pre-flight safety briefing required before getting on the road each time.
     Although my wife does make sure I go through a pre-flight checklist to minimize distractions 
     once I am on the road.
8.  You can bring a big gulp in the car with you and a case or two of beer in the trunk if you want.
     We did go to Chippewa Falls and they sell some beers there that ARE NOT AVAILABLE IN 
     OHIO.  Review that.  Beers unopened in the trunk.  Soft drinks in the car.  Enough said.  
9.  Everybody gets a window seat and the views are always amazing.
     Who knew they had this much corn in Minnesota?  Is that a truckload of sugar beets?
10. You never have to wait in line before boarding.
      I look forward to a line of adoring fans huddled by the car waiting for my autograph someday. 
     In the meantime I will revel in the convenience of anonymity.

Looks like the pre-amble to this post turned out to be longer than usual... So I will share just a few quick teasers before rounding out the first stop of the travelogue in the next post (that I will publish tomorrow).  We had a one-night stay in Chippewa Falls, WI on the first waypoint.  Missed the last tour of the day for the Leinenkugel brewery, but still visited the Leinie Lodge tasting bar.  Got a great tip for a dinner stop from the bartender.  Good thing too, since the desk clerk at the hotel was of little value in this regard.  The Sheeley House looked like just your average neighborhood watering hole, but the food was exceptional.  Got a great night's sleep at the Hampton Inn & Suites and then back in the car to finish the second leg of the trip to Milbank, SD by way of Minneapolis-St. Paul.  You will get all the details plus maybe a few from the second leg of the trip in the second half of this post.  Stay tuned true believers.  -big smile-    

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

When booking the hotel, I thought Chippewa
Falls sounded familiar.  Indeed it was.  Home to
Jacob Leinenkugel Brewing Company and the
Leinie Lodge.  

I can't believe I never visited this great state before!
Johnsonville Brats for less than $4 at a gas station?
WOO-HOO!!!
WELCOME TO MY WISCONSIN STATE OF MIND.

Have you Hurd... You can call it chocolate gravy if you eat it for breakfast...

For the next several posts, there will be no rhyme or reason to the order I create and publish them.  I am just going to scroll back through the travelogue photos on my phone and pick a stop and dash off a few choice words for my dedicated readership.  Think of it as a foodie's version of the movie Pulp Fiction and in this version nobody gets hurt.  Not seriously hurt, anyway.  -sinister smile-

I am sure for most people, one of the ways your parents and other family members loved and cared for you was by setting limits on the various aspects of your life.  When you get up in the morning or go to bed at night.  What kinds of TV and movies you are allowed to watch.  Places you were encouraged to visit (church, school, park, local swimming pool) and places that you were discouraged from visiting (pool halls, bars, other more adult venues).  Naturally, this setting of limits also extended to dietary habits.  I know these limits were ever-present at meal time throughout my formative years.  I was discouraged from drinking too much milk or consuming too many other dairy products (risk of developing kidney stones).  I was not allowed to eat more than 2 eggs for breakfast (risk of high cholesterol) and usually didn't get eggs more than twice a week.  My Mom didn't really have to steer me away from candy, other sweets, or soda pop (will rot your teeth).  I had a dislike of these until my later teenage years and they are still far from a favorite thing to eat.  It also was sort of an unwritten rule that you generally only had one starch at mealtime, with the exception of weekday breakfast when we would have cereal and toast.

Why the lengthy diatribe about all the dietary controls in my early years that I have so clearly shattered now that I am an adult?  Three... Simple... Words... Gabetta's... Chocolate... Gravy...  I am pretty sure if I had encountered it at the age of 12, it would NOT have been permitted for breakfast.  Especially if I wanted to smother a plate full of hash browns, eggs, bacon, tomatoes, olives, peppers, onions, and cheese in it.  In fact, when I ordered it... The waitress could have been channeling my Mom when she questioned my sanity in front of everyone.  As she left the table, she was uncertain if the chef would even make it in the manner I requested.  You see, Gabetta's normally serves their chocolate gravy over biscuits.  Sort of like dessert for breakfast.  I was trying to skip the biscuits and still get a taste of that chocolaty goodness.  So I asked if they could smother my Junk Plate (it IS on the menu that way) with the chocolate gravy instead.  Thankfully, the chef was willing to push the limits of his otherwise delicate sensibilities.

Yes, that is really chocolate gravy.  I will know
if my doc is reading this.  She is sure to ask me
about it next time I see her.  I ate sensibly for the
rest of the trip.  I swear.  

Have mercy!  When they say they smother it, they really do smother it.  I enjoyed every sinfully chocolate bite.  I could taste all the other flavors too, just as I had hoped.  My only regret is that I didn't ask them to split the gravy, 1/2 chocolate and 1/2 sausage so I could sample both of the breakfast gravies at the same time.  Perhaps it was best that I didn't.  One more variation might have sent the chef out on strike.  One other lesson from my experience is that perhaps a healthy drizzle is sufficient rather than the full on smothering.  The last two or three bites felt like almost too much.  Of course, these last two or three bites were taken as I swept up the last of the chocolate gravy from my plate with a half slice of buttered rye toast.  It was soooo rich.  Reminded me a lot of my grandma's homemade chocolate sauce.  She serves it on ice cream.  Guess I need to tell her it is good for breakfast too.  I am not really sure what differentiates a gravy from a sauce.  Is it whatever the chef says it is?  I am going to go with that for now.  Don't want to do anything to spoil the fun at Gabetta's.  If I did, the chef might send me back to my childhood and tell me 'no chocolate for you and only two eggs in your omelette.'  That would be a tragedy of monumental proportion.  I intend to go back next time I am in Kokomo, IN.

We have family in and around Kokomo and visit frequently to spend time with them.  If you don't have family there, let Gabetta's be your reason to plan a trip soon.  Gabetta's and Kokomo are a lot alike.  The food is great, the atmosphere is as inviting as anywhere in the Midwest, and the folks are friendly and willing to let you push the limits.  -self-satisfied grin-  While you are there... Hit the Half Moon Restaurant and Brewery for a breaded pork tenderloin sandwich and a house brew (look for Brian and ask him about his homemade hot sauce)...  Stop by the Hacienda Mexican Restaurant for a wet burrito and a frozen liter of margaritas... Shop around a little and grab some Triple XXX Root Beer to bring back with you...  It's a trip worth taking.  Maybe you will find a spot or three I haven't mentioned.  I look forward to you telling me about them.  -big smile-

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

Gabetta's, 503 North Buckeye, Kokomo, IN
https://www.facebook.com/Gabettas-743047265762862/

Have you Hurd... Columbus Craft Beer Week 2016 is in the rear-view mirror...

Apologies from your Dining Scout for not getting this post out before the end of Columbus Craft Beer Week, but I was out of town for the front half of the week.  It is an annual ritual adored by carnivores everywhere, and thoroughly scorned by cows.  It may be a sign of my age, but I thought in years past the participating restaurants would offer a special beer week themed burger to pair with the brews they were offering.  This year, the approach seemed a bit different.  Rather than concocting a new limited time offering, they offered a favorable price ($6) on a burger already on their regular menu and also offered a selected craft beer to accompany said burger for only $4.  So all around Columbus you could have a great burger and a great beer for only ten bucks.  Although chances are you would have some fries or onion rings with the burger and also have a second or maybe even a third beer.  You might even say to yourself "well I am only in for ten bucks on round one, so why not?"  Well played, craft beer week marketers... Well played.

Given my late start, I didn't have time to try all the burgers offered this year, but did hit one of my favorite haunts (The B Spot) and tried a new one (Hudson 29 - New Albany).  At the B Spot, the Lola Burger was offered for only $6 and while this was a solid entry...  I was enticed to try the Smasher Special at full price.  Could've been the long hiatus since my last visit or could have been jet lag.  Either way, the Smasher Special was the bomb.  Plus my wife was paying, so price didn't matter. -wink, smile-  I was so wiped out from just getting off a long flight, I don't even remember exactly what was on the burger.  Just know that it was fabulous. Hurry in to The B Spot if you want to unravel the mystery, as the Smasher Special will reset on October 1 (maybe sooner if they run out of ingredients, so don't delay).

Once I had fully regained my composure sometime over the weekend, my wife and I took my parents out for dinner to show our appreciation for all the dog-sitting they do for us.  They recently moved into the area and I picked a Craft Beer Week establishment in their new neighborhood - Hudson 29 in New Albany.  The Hudson 29 double burger with American cheese, shredded lettuce, tomato, onion, sweet pickle, and mayo on a grilled bun was delicious.  Although I couldn't really taste the sweet pickle much.  A mild disappointment, as I am a huge fan of sweet pickle on a burger and very few places offer that.  Juicy and flavorful perfection otherwise.  Normally the burger would be priced at $16 and include fries, but since it was priced at only $6 for the Craft Beer Week promotion, a side had to be ordered separately and I opted for the Colcannon Potatoes (mashed potatoes with cabbage and horseradish).  I had never tried these before and they didn't disappoint.  Will definitely order them again in the future.  Even with price of the side added to the $6 Hudson 29 burger, it was still a substantial discount over the regular price.  I am sure you know what that means.  Cocktails and dessert are duly authorized!  I tried the Blood Orange Margarita.  Those who know me well should not be shocked that I skipped the brew even during Craft Beer Week.  Others will eventually learn I am not a beer drinker.  I thoroughly enjoyed the margarita.  The novelty at Hudson 29 is that the cocktails are prepared and bottled prior to serving and they bring the bottle to you at the table, open it, and pour the first half over ice for you.  Yummy.

My wife and I thought we might be getting a victory lap, since Hudson 29 also had strawberry shortcake as their summer dessert feature.  The waitress described it as a brown butter cake.  It was similar in flavor, but not in texture to my favorite style of shortcake.  It was topped with a house made strawberry sauce and fresh whipped cream.  It was good, but I have to give the edge to Ted's Montana Grill on the shortcake.  Just a personal preference, I guess.  My parents opted for the warm Texas sheet cake served with Graeter's vanilla bean ice cream.  It was a slice of cake the size of Texas and they were kind enough to share it.  Don't tell anyone I said this, but I was wishing I had ordered the Texas sheet cake too.  Maybe next time I will.  :-)  As good as it was, I am pretty sure there will be a next time.

In closing, I should mention what I noticed was all the food related details.  Which my parents may have noticed too.  What really got them talking was the quiet and elegant atmosphere.  Worked out great, since my Mom and I both have a hard time following conversation in noisy environments.  My Dad... Well...  He noticed the solid... black... walnut... table...  Only someone who knows woodcraft would recognize that in a dimly lit restaurant.  Somebody at Hudson 29 is clearly paying attention to all the details.   Based on our first visit, it is a near certainty that we will be back soon.  Just remember that if you want to take the measure of their shortcake in the meantime, you only have a few days left. -big smile-

Your Dining Scout and Shade Tree Chef,
Michael Hurd - aka Big Mike

Hudson 29 - New Albany
260 Market Street Suite D
http://www.hudson29.com/Locations-Menus/New-Albany/Menus

No, that is not ice cream.  It is house-made
fresh whipped cream.  It tastes better than it looks.

The Texas sheet cake after it has been
shared with our entire party.   Still a healthy
(as in BIG) slice of cake, huh?

This was a blood orange margarita.  Every sip
was delightful and refreshing.  No off-premises
liquor license, so for now enjoy on site only.

Have you Hurd... I smoked, but I didn't inhale...

Yes, I know I wasn't the first one to use that line.  So many years later, it still elicits a chuckle from just about everyone I know.  Sometimes you have to go for the cheap laugh early.  Tonight is one of those nights.  Just trying to catch up on a couple of posts before I doze off.  One on the Dining Scout side of the house and this one for the Shade Tree Chef.

A few weeks back, I once again enjoyed what has become an annual tradition.  I don't know how many years ago Dr. Rhykerd first came up with the notion of a Purdue Trap and Skeet Alumni Reunion, but it was a winning idea from the start.  I get excited contemplating the menu every year.  Trying not to be too repetitive, but still making sure I rustle up grub that is appealing both to my contemporaries and the current team members.  College students today are quite a bit different than we were at that age.  They have experienced a broader range of flavors than we may have at that same period of our lives.  I am not even sure if 200 varieties of beer were available back then, much less would one of us have come close to tasting all of them.  Nowadays it is not an uncommon occurrence to have tasted that many different kinds of beer by the end of your college years, perhaps considerably more.  Their palates may be a bit more refined as a result.  Who am I kidding?!?!?  This crew may have tasted a lot of things and are in some ways demanding, but  they actually pretty easy to please.  It just makes me feel good to think they are not.  That I am somehow up to the purported challenge.  I'm no iron chef.  Just a guy who loves to cook for anyone that will let me.

It is great to go back to campus and spend time with my fellow team members and hear what is going on in their lives lately.  We break (and miss) some clays.  We take some time to teach others way younger than all of us how to love our sport too.  And we show our support for Purdue Trap and Skeet.  Doing our part to ensure the program continues for the foreseeable future.

Ron trims the brisket and cuts
the flat from the point.
Thought it would fit into
the smoker better that way.

The totally cool thing about this year's event was that it coincided with my brother-in-law Ron passing down his Bradley electric smoker to me.  Now that he has a Green Egg, the Bradley was just collecting dust in his garage.  Ron and my sister Stephanie visited Labor Day weekend and there was a perfect window of opportunity for Ron to provide some instruction on proper use of the smoker.  I took full advantage of his expertise and we smoked two lovely pieces of USDA prime whole beef brisket with a combination of apple and hickory.  Based on the rave reviews from both young and old, I will count the shakedown cruise as a rousing success.  Looking forward to building on this early success with a second solo smoke sometime later next week.  Hopefully, Costco can hook me up with some sweet briskets again.  And I will remember the lessons Ron shared.  If not, I guess he will just have to come back for another visit.  I enjoy hanging out with him, so that would be good either way.

The flats and points are ready
soak in that wonderful smoke
flavor.  

I know the right amount of heat,
pressure, and time can turn coal into
diamonds...  But the right amount of
smoke and heat without pressure
can turn USDA prime beef into
this culinary gem. Please don't lick
your screen when women and children
are present.

In the meantime, smoke 'em if you got 'em.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

Have you Hurd... What Happens when The Mouth of the South Meets Big Sky Country?

I am not sure I can say I am a huge fan of everything about Ted Turner, aka The Mouth of the South.  However, I am at least of fan of his foray into the restaurant scene.  Ted's Montana Grill has been around the Columbus area for quite a while, but only recently opened a location in the Easton area.  In the earlier years of Ted's existence here in Columbus, my wife and I frequented the restaurant near the Polaris Fashion Place mall.  It wasn't too far from home and the traffic & parking (at the time) didn't seem quite as bad as Sawmill Road or the Arena District.  When that location closed, Ted's sort of fell off our radar. Unless we were looking for a place to eat before a trip down to Nationwide Arena for hockey or a concert, it was safe to say we would never even think about eating there.  It was not because we didn't enjoy the food, service, and atmosphere.  There was just not a convenient location for us.  With the opening in Easton, they are definitely back in the game.

I am not sure if being close to Costco was part of the appeal when Ted's was scoping out real estate for a new restaurant, but I think it was genius.  As many times as we visit Costco in a month, I am pretty sure our number of visits to Ted's will be steadily growing.  There is a lot to like about this particular one too.  The dining room is a bit more open than the others around Columbus.  Even when the dining room is somewhat busy, it still feels like a nice quiet place for dinner.  With my steadily worsening hearing, that is a BIG PLUS.  Just ask my wife.  Anywhere we can go that she doesn't have to repeat everything that she says and the service staff too is an oasis of peace and harmony.  Parking is convenient and it is on the fringes of the other craziness at Easton, not too far from the freeway.  Isn't that what you call a win, win, win???

Two pieces of shortcake
+ two scoops of vanilla bean Haagen Dazs
 + fresh strawberries and whipped cream
= PURE DECADENCE

This is our second visit since they have opened and I am sure there will be more soon.  I'll be sure to share updates as I methodically work my way around the menu.  I feel like they have made some changes recently.  There were a few items on there I hadn't seen before.  The reason we made this trip was to take advantage of an offering on their summer dessert menu. STRAWBERRY SHORTCAKE!!!  I am not talking about that crappy spongecake you get at most (if not all) of the ice cream parlors in town that they simply call shortcake.  I am not naming names, but you know who you are.   -dark scowl-  I AM talking about a real honest-to-goodness rich and buttery sweet drop biscuit of shortcake.   Served in a tower configuration with Haagen Dazs vanilla bean ice cream, fresh strawberries, and fresh whipped cream.  When we visited earlier in the summer, by the time we heard about the dessert feature we had already eaten too much and had to pass.  It was not an understatement to say it nearly killed me to leave without having any.  Thankfully, we made it back in time.  It was just like I dreamed it would be.  If we had been alone in the restaurant, I would have licked the plate clean.  Those that know me well, know I really would too.  -chortle- Since the menu doesn't turn over until the end of this month, you can still head over to Ted's yourself and share some with your sweetest.  If I happen to be there with my sweetest when you visit, just don't ask me to cut you in.  I am happy to share with my wife, but that is where I draw the line.  At least when it comes to strawberry shortcake.  -sly grin-

In case you were wondering, yes, we did enjoy some entrees before dessert.  I opted for the Montana Breakfast beef burger (minus the bun) with salt & pepper onion rings.   My wife decided to go for the gusto and ordered the George's Cadillac bison burger.  I think Ted has her snowed.  -wink, wink- She really likes the bison.  It is only slightly more than the beef, so either way it will not break the bank.  Might as well get what you want, right?   Doesn't seem to matter whether it is beef or bison the burgers are juicy, flavorful, and cooked to perfection.  The enhancements are always spot on.  Cheese was melted to an ooey-gooey deliciousness and the extra meats were hot and a little crispy. YUM!  I thought the spicy tomato relish was a nice touch for the Montana Breakfast burger too. The onion rings are cut fresh, dredged, and flash fried.  You can definitely tell, because the slices are a bit irregular...  the breading is nice and crispy... and the onions have just a little bit of crunch left too.  No way you could get them that perfect if they were prepared in a factory, frozen, and shipped...  She really enjoyed the fresh cut fries too.
 

George's Cadillac bison burger
and fresh-cut fries.  Not sure who
George is or why this resembles
his Cadillac, but who cares what
 you call it when it's this good.

Not sure if folks really eat this
for breakfast in Montana, but since
I am not sure "ranch" dressing
has anything to do with real
ranching I am totally ok with Ted's
calling it Montana Breakfast.

I should also mention the staff at Ted's were super friendly and engaging.  The manager, C.J. stopped by to chat us up for a bit before our dessert arrived too.  One last thing I will do before I wrap is give a shout out for what Ted's calls the "House Sours."  They are fresh cucumber slices that are soaked in a proprietary brine just long enough to turn them into a yummy starter before the meal.  They aren't in the brine long enough to be called pickles, so give them a nibble even if you don't like cucumbers or pickles.  Chances are you will like these.  It only gets better from there.  If you remember, tell them that Big Mike sent you and he will be back for more shortcake soon. Don't want them to run out before I return.   -smile as big as the sky in Montana-

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

Ted's Montana Grill
4169 Worth Avenue (Easton Gateway)
https://www.tedsmontanagrill.com/tmg069.html

Have you Hurd... The Steel Wheels made a quick stop at Natalie's Coal-Fired Pizza as they rolled through Central Ohio.

I am not sure it matters just how old you are, but does it seem that accurately gauging the passing of time becomes more difficult as the candles on our birthday cake secretly multiply against our will?  Some time ago, my younger cousin Abby got married.  I am sure I should know at least approximately how many years ago that was, but I don't.  I will say it was more than a couple and maybe as many as several.  My memory doesn't allow me to be any more specific than that.  The reason that it matters is that it was at my cousin Abby's wedding that my lovely wife Beth and I first heard The Steel Wheels.  Abby and her groom Jason were big fans prior to the wedding and had hired them to do the music for the wedding and reception afterward.  There were many things about that day that make it special, but the music was definitely in the top five.  Maybe even top three.

Which leads to yet another challenge I have concerning The Steel Wheels.  I have a hard time describing exactly what style of music they play.  It is not really country.  It is not really bluegrass.  It is not really folk music.  What I have told many people is that I consider it to be mountain music.  As it reminds me of music I heard growing up in the mountains in the eastern United States.  Whether you call them the Alleghenies or Appalachians, I spent my entire childhood living in one part or another of that extended range.  Lived about five years each in four different towns in three separate states.   Always somewhere close to a generous seam of good bituminous coal.  That is where my Dad made his living for a good many years as an engineer and mine superintendent for Bethlehem Steel's coal mining group.  I suspect that may be why The Steel Wheels music speaks to me so clearly.  They seem to derive their inspiration from those very same mountains of my youth.  Good news is that it plays pretty well in the flat land of Central Ohio too.  They packed the house at Natalie's Coal-Fired Pizza and Live Music on Saturday night.  If you have never listened to their music before, I have included a link below.  I encourage you to give it a listen.  I think you will be hooked pretty quickly too.

Since this is a food-related blog, I am sure you are wondering when I am going to get to the food.  I have been watching my carbs lately, trying to once again get control of my dietary regimen.  That meant a long hard look at the menu before departing, to be sure there would be sufficient offerings of the non-pizza variety to sate my evening hunger.  I was pleased to find a handful of items that looked promising.  Once we arrived and were seated at our table, I was concerned that a single item on my acceptable list might not quite be enough for me...  Which ultimately turned out to be false, but after some brief agonizing I ordered the roasted prosciutto wrapped asparagus and also the meatball.  Yes, you read that correctly, it was a single meatball.  In it's own defense, it was a pretty good size meatball dressed in a deep red sauce with a sprinkle of cheese and other seasonings.  I am not really sure how a single meatball really can be billed as shareable.  If sharing requires knife play among people who are hungry and under the influence, it may not end well.  The roasted prosciutto wrapped asparagus was portioned to ease sharing with a small group of 2 or 3.  Any more than that and the aforementioned bladed weapons again come into play.  I let my lovely wife sample both.  She was a little upset with me that I didn't tell her about the veal in the meatball until after she tasted the moist and tender deliciousness.  My subsequent assurances that it was humanely raised didn't seem to help much.  The red sauce was a deep dark red and the seasoning had a certain sharpness to it and a little bit of heat.  Not my favorite, but still a solid entry.  In addition to her distaste for veal, my wife is not a fan of a sunny side up fried egg.  So when I shared a bit of the prosciutto and asparagus with her, I was careful to avoid the egg placed on top.  Good news is that once her portion was carved out, I could attack the egg and let the yolk mix with everything else on the plate. It was an interesting combination of flavors and textures.  Sweetness from the sherry reduction... sharpness from the lemon parmesan vinaigrette...  saltiness from the prosciutto...a little bit of crunch from the asparagus...  and the egg yolk holding it all together.  I am not saying this is better than my friend RJ's take on oven-roasted Schinken ham wrapped asparagus and cheese, but better than average.  RJ sets the bar high.  That is why I am not revealing the cheese he uses or the source of the ham.  These are closely guarded trade secrets.   -sly smile-

Indeed a wild combination of ingredients, but a
tasty end result.  Everything tastes better with
an egg on top, right?  

That's a little less than half of a meatball.
Once again your (hungry) dining scout needed
prompting for the photo op.  

The Aurora Borealis of coal-fired pizza.  You are
going to love the chewy sourdough crust.

My wife is not constrained as I am by the carb watch, so she opted for the Aurora Borealis pizza minus the hot pepper flakes.  I teased her a bit, by telling the waiter she wanted the Aurora Boring pizza.  Surprisingly, I didn't get smacked.  She enjoyed it thoroughly and thought the Welsh cheddar was a nice touch.  Even though it was a thin crust, the sourdough gives it some backbone that most pizza crusts lack at that thickness.  The toppings were generous and cooked perfectly in the coal-fired oven.  The crust had a narrow edge with a pleasant char on it.  It was more than enough for two to share.  She brought home three slices for later this week.  

I washed it all down with a large bottle of Tieton Apricot Hard Cider.  It was sweet and full of fresh apricot flavor, but pricey enough to yield an unpleasant inquiry on the ride home.  As in "did you know HOW MUCH that cider cost?"  It was really good, so next time I will probably skip the second shareable and keep the beverage.  If I get to be too expensive a date, she may trade me in for another model.  That would be disastrous, and I am looking forward to going back to Natalie's.  The food was tasty and the emcee mentioned that Seldom Seen will be playing there later this year.  Good food, good company, good tunes.  What more do you need?  -BIG smile-

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

Natalie's Coal-Fired Pizza and Live Music, 

5601 North High Street, Worthington, OH

http://nataliescoalfiredpizza.com/

The Steel Wheels (official site)

http://www.thesteelwheels.com/

You Tube Video

https://www.youtube.com/watch?v=bK8IgS06oP8

Have you Hurd... TaQo is now spelled with a Que...

You Dining Scout and Shade Tree Chef didn't realize what a rut he was in with title selection until logging on tonight to create a short post about a recent visit to yet another Columbus original.  There really are other things on my mind besides tacos, I swear.  Is it my fault that City BBQ decided to do a feature of three double-smoked brisket taqos?  I have eaten brisket tacos before in other places around town, but I have to say that City BBQ definitely puts the Q in it.  I took a photo of my empty plate as evidence.  Prior to the slaying, it was covered with three expertly arrayed 6" soft flour tortillas with a healthy serving of expertly seasoned, slowly and lovingly smoked, melt-in-your mouth tender beef brisket on each and every one.  Add to that some sweet corn salsa/relish, a handful of pickled red onion slivers, pickle slices, and a smoked jalapeno pepper half and you have met your USRDA for smokehouse love... At least for today.  -BIG SMILE-  I will tell you the smoking does little to reduce the heat of the jalapeno pepper.  I sneaked up on it at first and cut off just the point of it.  Didn't seem bad at all.  Which led me to lose my mind and cut off a bigger chunk and set my mouth on fire.  -wince, sniffle- It's the kind of fire water doesn't extinguish.  I tried.  I am not saying I cried like a spoiled child, but maybe I did.   My lovely wife didn't have to wipe my runny nose either.  I can handle that myself.  Thankfully, they keep a paper towel dispenser on every table.  Don't you wish you were there to witness the spectacle?

I apologize for my indecisiveness on the relish/salsa.  It kinda looks like relish to me, but since it is being served with taqos, salsa seems a more appropriate label.  No matter what you call it, it complements the brisket well.  Put a little house sauce on at the end.  Not that it needed it.  It is just how I roll.  I wanted to be sure I got my $9 worth.  -smirk-  Word to the wise though.  If you want to get some double smoked brisket taqos at your nearest City Barbeque, get there early as supplies are limited.  Took me two visits just to get a taste for myself. Did I mention I finally tried these on a Monday night???  You know what that means!! DOUBLE POINTS ON MY CITY REWARDS CARD!  Racked up another $5 off my next visit.  Life just keeps getting better.

Just like old times.  A tasteful picture of an
empty plate.  And no, that is not a pickle.
It's a smoked jalapeno.  

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

www.citybbq.com

Have you Hurd... Forget taco Tuesday, it's WIENER WEDNESDAY!!!

I know it has been awhile since
you all have seen the Kimmie sad
face, but you know what it means.

It has definitely been too long since your intrepid Dining Scout has taken the time to post anything to the blog.  I suppose I could trot out a basket full of lame excuses reminiscent of that pivotal scene in the movie The Blues Brothers as they are making their escape near the end of the movie.  I won't, though.  I'll just say I am sorry, show you the puppy dog face, and resolve to post more frequently.  One thing I would like to encourage my small, but dedicated band of followers is to please post some comments about what you read.  I hoped that this form of communication would be a bit more interactive than it has been so far.  Need your help to fix that.  Just look at that sad little Pug to the left.  Don't make her any sadder...  Post some comments.  If this post doesn't spur you at the keyboard, go back and re-read earlier posts and comment on them.  Pretty please.  
-earnest grin-

Tonight, my wife and I joined a good friend and former co-worker for a catch up dinner.  Don't be alarmed.  I am not suggesting anyone missed a meal.  We just hadn't seen each other in awhile and prefer to catch up over a meal and some adult beverages.  I spotted our destination about a week ago while out to lunch.  It's a relatively new (I think) establishment on North High Street  close to Weber Road.  I was intrigued by the name - OldSkool - and had to check it out.  After all, I consider myself to be fairly old school on more than a few personality dimensions.  My wife likes to tell me I was born in the wrong century, but that is a post all its own... I will save that for another day.  I found the OldSkool website, checked out the menu, and found some rather exciting news in there.  They had a good selection of hot dogs and on Wednesdays they are only $3 (Three Dog Night).  JACKPOT!!!  

-big smile-

Thankfully, Wednesday evening was good on our collective calendars and we convened at 6:00, ready to be Skooled.  We parked around back and I detected a pleasant aroma of smoking meat.  I won't say I raced to the front door, but I definitely put on some speed.  Our timing was good.  There was plenty of seating available both inside and outside.  Since the weather was pleasant, they opened up the large garage-type doors on the front and you could feel the breeze even sitting inside.  I love the first weeks of summer. -contented sigh-  We elected to take a table inside, as the tables on the patio were all high-top tables.  I am also larger than the average bear and I wasn't too sure about the tall chairs.  Atmosphere inside was pleasant, although the music was a bit loud for me.  Not uncommon for an establishment of this type.  More a struggle for me as my hearing loss is more noticeable with substantial background noise.  

Our waitress stopped by immediately to take our drink orders and tell us about the daily feature (mentioned above).  All three of us ordered a beverage from the tap.  They had a couple of different beers, I tried a Hard Pear Cider.  All were excellent.  The drinks arrive promptly and the waitress helped us work through the menu to order our meals.  She made some good suggestions and I always appreciate that on my first visit.  Around the table, we sampled a few of the different specialty hot dogs, a sandwich, some tater tots and the house poutine recipe.  I am sure all my dedicated readers know that I am very particular when it comes to hot dogs.  All-beef is a must and bonus if they are jumbo.  Old Skool didn't let me down.  The Def Leppard was rockin' thanks to our waitress suggesting the sloppy joe sauce on it instead of the brisket chili.  How did she know I like things a little sweeter?   YUM!   I also devoured the Breakfast Club and a plate of house poutine.  Not necessarily traditional poutine, but we don't live in Canada either... OldSkool's variation is a winner in my book.  My wife enjoyed every bite of the Fleetwood Mac and tater tots with cheese.  Jim opted for the smoked chicken sandwich with honey chipotle bbq sauce and a side of tots.  Since we all emptied our plates and even polished off a shared dessert, I think it is safe to say we look forward to summer Skool.  If you try their deep-fried twinkie dessert, I expect you too will refuse to even consider eating one anywhere else ever again.  My apologies to the plethora of vendors at the Ohio State Fair.  

-sly grin-

I know you all are probably crushed I don't have any pictures of the food or the restaurant.  Please feel free to use your imagination.  I am slowly getting back into form.  If browsing this post has you hankering for a good wiener, just head on over to OldSkool and tell them Big Mike sent you.  If it is Wednesday, take a look around.  I may be there already.  

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

www.oldskool614.com

2941 North High Street (Clintonville)

Have you Hurd... You now have one less reason to fly through O'Hare Airport...

As any frequent traveler knows, there are a plethora of reasons to not fly through O'Hare Airport in Chicago if it can be avoided.  It seems that over the years, the airport has become known as the place where connecting flights are delayed so frequently, I wonder if Gene Roddenberry envisioned his first rift in the space time continuum while stuck interminably at the gate.

As bad as it could be from the on-time travel perspective, O'Hare possesses one great thing that every other airport in the world can only dream of.  If you've ever spent time at the United terminal there, I bet you know exactly what I mean. A GARRETT POPCORN SHOP!   I consider their CaramelCrisp popcorn to be one of the Seven Wonders of my snack food world.  I have payed a king's ransom to many friends over the years to pick some up for me as they pass through the airport.  I will not divulge my sources for fear of starting a bidding war for their logistical support.  I know I am not alone in this obsession either.  The prices they charge to get a tin of it delivered is patently obscene, but folks are more than willing to pay it.  Over and over again.

Well, it seems my fever has broken.  I found a local shop that also offers some FABULOUS caramel popcorn.  Shirley calls it Caramel to Die For and having tasted it, I wholeheartedly agree.  You can buy a variety of flavors by the bag or by the tin (tins refilled at a steep discount).  They pop and flavor enhance the popcorn right in the store on a continual basis.

I encourage you to sign up for their email club.  I did and immediately received my first benefit. When I handed in the registration card, the sales associate diligently read over my entries and promptly wished me a HAPPY BIRTHDAY and offered me a free small bag of my favorite flavor.  Since we had already secured a large bag of Caramel to Die For and a small bag of Dark Chocolate and Salty Caramel, I went for the Caramel Nut Cluster.  When asked if I planned to enjoy it immediately, I said "YES!"   She was kind enough to fill the bag all the way to the top, rather than leaving some room to seal the bag.  It was good that she did.  I munched away on it while walking to the car and might have emptied the bag completely if not for the extra generous portion.

I am not going to say it beats Garrett's, but it is definitely in the money.  And the location is in nearby Westerville.  I may never fly through O'Hare again.  Thanks Shirley.  (big smile)


Your Dining Scout and Shadetree Chef,
Michael Hurd, aka Big Mike

http://www.shirleyspopcorn.com/

15 North State Street
Westerville, OH 43081

Have you Hurd... Columbus may not be a cowtown, but locals love a great burger...

I have posed the following question to many of my friends and dining companions:  what food is Columbus best known for?  I must admit the responses are all over the map.  When I press folks with the question, it is really just a preface to sharing my humble opinion.  I am not sure if it has always been true, but I believe Columbus is evolving over time into Burgertown, USA.  White Castle and Wendy's both got started in Columbus.  Several other premium burger joints have opened locations in and around Columbus - Culver's, Five Guys, Smashburger, Steak 'n' Shake, Bare Burger, B Spot, and the Flipside.  Add to that the offerings of several other long-time locals like Thurman (& Son of Thurman), Club 185, and Brazenhead and I believe the evidence is convincing.  Central Ohioans love their burgers.  From the famous White Castle sliders on the small end of the scale to the Thurmanator on the other end.  In fact, I think the Thurmanator really breaks the scale.  Just ask Adam Richman of Man vs. Food.

Although it may be hard to fathom, there was a time in my life that I would not eat a hamburger or cheeseburger of any kind.  My aversion to peanut butter plus that might have earned me a 'picky eater' label through a good part of my childhood.  Thankfully, at some point during my mid-teens, someone came up with the brilliant idea to add bacon to a cheeseburger.  On a school trip, we stopped en route for a quick lunch at Hardee's.  I was devastated to learn that this particular location of Hardee's didn't have the hot ham and cheese sandwich on the menu and I was forced to pick some sort of burger offering or go hungry.  I bit the proverbial bullet and ordered a bacon cheeseburger topped with lettuce, tomato, and mayo.  After enjoying every single bite, I decided that burgers weren't so bad after all.  In the beginning I stuck to bacon cheeseburgers, but eventually decided I liked them even without the bacon.

Fast forward about thirty years and you will find that your Dining Scout not only enjoys a burger occasionally, but he will drive far and wide in search of a great one.  Thankfully, I didn't have to travel too far from the office when I visited the Stack City Burger Bar in the Union Station Cap on High Street.  I was joined on this mission by three good friends and co-workers - Stan, Alisha, and Gwennan.  We made sure to arrive early to avoid the normal Friday lunch crush, so we were seated immediately.  The atmosphere at Stack City is comparable to a couple of their local competitors - B Spot and Flipside.  They are in the corner of the Union Station Cap with large windows on two sides to provide good lighting on this sunny winter day.  The bar features prominently in the center of the dining room with both high top and regular tables along the perimeter with the larger part of the seating area furthest from the main entrance.  I would say it feels it a little more like a bar and a little less like a restaurant than I expected.  Maybe I missed the word BAR in the name.  (smirk)  Bar or not, I think they must have been cooking a good ration of bacon in the kitchen when we arrived, as the air was filled with the fragrance of smoky, salt-cured pork.(YUM!)

The menu at Stack City is fairly simple.  A handful of signature burger options with specific enhancements, a few salads, other sandwiches, plus shakes, and soft drinks. Since this was a lunch outing and nearly all of us had to go back to work afterwards, we didn't even consider the adult beverage options.  The selection of draft beers and other cocktails looked promising.  Definitely will come back some evening after work to try something with a little higher octane.

Big Stack City's
little brother (or sister?)...
The Earth Fare

Bigger picture necessary due to bigger burger.
BIG STACK CITY.  Plus a fried egg.  A chicken
was involved, but the cow was committed.

On our first visit, we all leapt headlong into the burger features on the menu.  Most of the options come in a 6 ounce or 9 ounce version.  The Big Stack City Burger would be one of the exceptions.  It comes with two patties tipping the scales at 9 ounces total.  I am not sure what I was thinking when I ordered it.  OK...  Maybe I do.  I struck at the heart of the beast by attacking the burger they put their name on.  Just a tad messy for lunch.  Left some evidence on my shirt. Guess that is why I keep a Tide stick in my top desk drawer.  I suppose if I came back to work without the evidence, I would have been disappointed.  The best burgers are always a little messy when you tear into them.  This one was no exception.  The Big Boy has been left in the dust.  I always wondered what it would taste like if they REALLY put a respectable portion of fresh (never frozen) ground beef in it.  My friends picked the Cowboy and Earth Fare, plus three different sides - simple fries, house made truffle chips, and onion rings.  The waitress was kind enough to serve the sides so that we could easily share them.  (JACKPOT!!!)

Onions Rings and Truffle
Chips.  YES!

Your dining scout is pleased to report that Stack City respects the cow, the potato, and the onion.  The burger was juicy, flavorful, and served on a bun that was more than up to the job.  The sides were all hot, crispy, and properly seasoned.  (sounds better than saying "ssaaalllltttyyy?")  If you asked me to pick a favorite, I would go with the simple fries.  This is only because I am not a huge fan of truffle oil in general and I like my onion rings cut a bit thinner.  Hard to bite through them when there are super thick.  You end up getting all the onion in the first bite and have half the breading still in your hand.  Maybe it's just my cross-bite rearing it's ugly head and the rest of the world lives for super thick onion rings.  This is in spite of years of corrective orthodontia, but I digress.

Last, but not least... The
Simple Fries... mmmmm.

After devouring the Big Stack City and eating more than my share of the cornucopia of sides, I didn't have any room left for a shake.  That's just fine, I suppose.  I will be back soon, especially if they decide to open for lunch every weekday instead of just Friday.  (subtle hint for the owners)  I would suggest that if you find yourself anywhere close to downtown Columbus and are in search of a great burger and a cold beer, look no further than Stack City.  Be sure to tell them Big Mike sent you.




Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

http://www.stackcityburger.com/


   

Have you Hurd... The Eighties are making a comeback???

I am sure you may have heard or read on many occasions that certain elements of the American culture prevalent in the 1980's were making a comeback in more recent times.  While that may be true in the world of music and fashion, it is ABSOLUTELY NOT TRUE in one critical aspect.  Back then, you couldn't swing a dead cat without hitting at least one restaurant with a killer salad bar.  Some fast food joints even dedicated a quarter of their dining room real estate to showcase their "garden-fresh" offerings.  There are still a few Central Ohio establishments that let their fresh produce shine -  Jason's Deli, Ruby Tuesday, and Frisch's Big Boy come to mind.

One location that has recently given it up is Luigi's City Pizza.  I was crushed like a grape when the waitress broke the news.  Their salad bar had bitten the dust.  The buffet equipment was still there, but it was looking lonely and pathetic in a now darkened corner of the dining room.  I was seriously hankering for an entree salad of my own making and my wife was jonesing for pizza.  Thought Luigi's was just what the doctor ordered.  I guess I completely missed this one.  The pizza was ok, but it was not really what brought me there.  (deep sigh)

Knowing what I know now, I am not sure when I will go back.  Thought my dedicated readers should be informed of this unfortunate development, as I may not be the only child of the Eighties when it comes to dining choices.  (big smile)

If you know of a great salad bar somewhere in your neighborhood, please let me know.  I will put a pin in my map and visit sometime soon.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

Have you Hurd... When I come to town, cows start to quiver and pigs run and hide.

How could I have missed
this?  Hopefully, my dedicated
readership can find it in their
hearts to forgive me

Given most of my favorite foods involve at least one form of meat and a majority involve two or more, it is no surprise that I am always on the lookout for some good barbecue.  This is the barbecue that places large slabs of beef and pork in a smoky hardwood sauna to cook painstakingly slow over several hours until the meat has a nice dark crust and is fork-tender.  I suppose if I had a line of my own fragrances, one would definitely mimic the aroma of mesquite and apple wood smoke.  That tantalizing smoky aroma is the first thing that hit me as we walked through the door at Barrel & Boar in Gahanna.  Aside from feeling the smoky hardwood love, the decor is similar to Double Comfort in the Arena District.  Casual with a lot of copper and reclaimed wood.  The dining room is cozy, but we were lucky enough to beat the crowd on our first visit.  If you plan to go on a weeknight, I would suggest arriving by 6:00pm.  The crowd picks up quickly after that.



I was shocked I had never visited Barrel & Boar.  My radar must be off a little.  For the past several years, I worked just a few miles south on Hamilton Road.  Fortunately, a couple of good friends wanted to try the place out for the first edition of Restaurant Week.  For those unfamiliar with Restaurant Week, it is an fundraising event for the Mid Ohio Foodbank where local restaurants offer diners a prix fixe menu.  Generally, it is a three course menu (salad/soup, entree & side, dessert) with a few options in each course for a fixed price.  There may also be featured cocktails offered.  At the Barrel & Boar, the prix fixe menu was only $20.  A little more than some barbecue places, but (spoiler alert) it was definitely worth every penny.



In our foursome, three of us opted for the Restaurant Week menu.  The options for the first course were Brunswick Stew, Layered Cornbread Salad, and sausage & cheese biscuits with a spicy maple sauce.  I was intrigued by the layered cornbread salad and the others tried the sausage & cheese biscuits.  They both enjoyed the biscuits, although my wife thought it was just a tad spicy for her mild palate.  She shared a bite with me and it was delicious, but definitely a solid medium on the heat level.  I thoroughly enjoyed the layered cornbread salad.  It reminded my of my Dad's seven-layer salad.  Not sure this one had seven layers, but the base layer was sweet cornbread and they built a small but tasty salad on top of it.  MMMMMMM...  I give them bonus points for creativity.  Our lone Restaurant Week holdout ordered a garden side salad and I also had to try their sausage and cheese grits.  Money well spent on the grits.  I contemplated licking the bowl, but ultimately refrained.  I am pretty sure my wife appreciated that.  Maybe she will take me out again for the next edition of Restaurant Week?  One can only dream... --(Sly grin)

After polishing off the first course, the main course was not far behind.  Two of us ordered the Fourteen Hour Brisket and my wife picked the Smoked and Grilled Pork Loin.  I was on the horns of a dilemma being forced to choose between the pork and beef.  My wife graciously offered to order the pork and share some with me, so I could try both.  The brisket melted in my mouth like butter.  It was moist and tender with a perfect crust of seasoning on the edge.  The smoked and grilled pork loin had good flavor too, but was just a bit dry.  Not surprising as pork loin is so lean.  The brisket was served with baked beans and cole slaw.  These were also delicious, but the cole slaw was beyond exceptional.  I am not sure what they put in the the dressing, but it was fabulous.  Even my wife raved about it and she is not typically a fan of slaw.  I make a good creamy slaw dressing at home, but this was richer than my recipe.  Still talking about it several days later.  YUM!  I didn't get a taste of the green beans that accompanied the pork loin.  By the time I asked my wife for a sample, all that was left was a few pieces of bell pepper that she picked out of the beans.  Since I didn't want to hurt the chef's feelings, I ate every last smoky bite of the bell pepper.  

My lovely wife remembered to take
a picture of her meal first.

SHOCK!  I had already started
eating before she stopped me
to take a picture.

Since Restaurant Week is over, I won't bother detailing the third option for the main course.  I also got a good taste of the rib tips on their regular dinner menu, as the portion was generous and our good friend with the independent streak was unable to finish them.  Every bit as good as the brisket. (BIG smile)

Rib tips in the background.
OYO Maple Sour in the
middle.

The dessert course afforded three options: slow-cooker chocolate fudge cake, real banana pudding, and coconut cake.  I was having difficulty once again.  I thought the chocolate fudge cake would be heavenly, but I feel that banana pudding is a barbecue joint staple.  I waited until the last possible moment to commit.  Ultimately, I had to go with the banana pudding.  I didn't get even a snaky lick of the chocolate fudge cake from the other two.  Wars have been started by a man coming between a woman and a warm chocolate cake, so I didn't get pushy about it.  I enjoyed the banana pudding, but next time I will go for the chocolate fudge cake.

Overall, I would say the top spot on Big Mike's list of favorite barbecue joints in Central Ohio is now up for grabs.  Barrel and Boar made a rather strong first showing.  I will definitely be back soon.  In the meantime, I will close my eyes... Take a deep breath... and pretend I can smell the smoky hardwood love.    (Look of contentment)

So sue me, I took a few bites
before she once again
snapped a picture.

Slow cooker chocolate
fudge cake.  It tastes even
better than it looks.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

http://614columbus.com/restaurant-week/
http://www.barrelboar.com/home.html