Have you Hurd... Double Comfort is in the Short North, but they are long on Southern Charm

While it's true I was born and have spent more than a few years living north of the Mason-Dixon line, I also spent more than a handful of my formative years south of it.  More than long enough to develop an appreciation for what I consider to be the finer points of southern cooking.  I don't profess to know about all of it or even like every single thing I have tried, but I am a big fan of several staples - fried chicken, bacon (or sausage or ham or any combination thereof) gravy, country ham, buttermilk biscuits, grits, corn bread, fried green tomatoes, fried okra, fried chicken, chicken fried steak, and the list goes on...  It is one of the reasons I am thankful to work for a company with an office in Nashville, Tennessee.  If I am lucky, every once in awhile I get to travel there and eat my way across that town and back again.

Which means I am more than a little embarrassed to admit that Double Comfort has been in operations here in the Columbus area for over 8 months and today was my first visit.  Since they position themselves as a purveyor of all the great southern comforts - both food and drink...  I should have been camped out for opening day.  The good news is that they were willing to hang around this long and wait for me.  As usual, I took a few friends along for the ride.  And one of them didn't have to go back to work, so he was willing to sample a cocktail for the record.  Well, one cocktail for the record and one purely for his enjoyment.  -smile-

We expected the poutine
appetizer to be dressed with
fresh cheese curds too.  It was
decided that it was just fine
without them.

We worked the menu from top to bottom and side to side.  We tried the poutine appetizer, both white and dark meat chicken, the chicken and dumplings blue plate special, the jalapeno skillet corn bread, macaroni and cheese, country-style green beans, mashed potatoes, and (of course) the bacon gravy.  We were mildly surprised when we were handed our menus, as they differed substantially from what we had seen on their website.  I am not sure if that was because the menu had changed recently or if the dinner menu is online and we went for lunch?  Didn't slow us down too much, just a little hiccup.   I am not a connoisseur of Canadian cuisine (beyond the ubiquitous Canadian-style bacon).  Consequently, when my friend asked me whether it should include fresh cheese curds, I suggested asking our waitress.  She was kind enough to confirm that it did.  The poutine hit the table not long after the drinks and was generous enough share.   What came out from the kitchen was shoestring cut fried potatoes covered lovingly with the house-made bacon gravy and some minced green onions.  It tasted great, so our disappointment in the lack of cheese curds lasted for just a short while.  We had enough to keep us busy while we awaited our entrees.

I kept my order simple and opted for two fried chicken thighs and country style green beans with a side of gravy.  The fried chicken was perfectly seasoned and crispy on the outside and moist and juicy on the inside.  The breading had a pleasant kick to it.  Double Comfort calls it Memphis-style.  I find that most southern-style fried chicken has that same bit of spiciness in the breading.  Usually from black pepper or cayenne.  It doesn't even rise to what I would call medium heat, but if someone is sensitive to spicy food they may have issues with it.  The same could be said for the bacon gravy and country-style green beans.  Both had a spiciness/heat level similar to the chicken.  I loved it, but I am pretty sure my wife would be less enthused.  She is not a fan of any kind of pepper.  For me, this meal was a home run.  I regret having waited so long to try this place.  I may have found a new favorite comfort food restaurant.

Can't you just taste that crispy
fried goodness in your mind?

Can you call it southern style
without a side of cream gravy? 

Can't go wrong with country
style green beans.  Even they
had just a little kick.

Based on the adjectives being tossed about the table while we joyfully consumed the feast they set before us, I believe the feedback was universally positive.  While all likewise noted the common thread of spiciness in many of the offerings, all agreed it was pleasing to their palate and they looked forward to the next visit.  One member of our group even asked for some beignets to take back to the office, but then decided he didn't want them to get cold driving back to work... So we consumed them too...  Smaller than the ones I tried in NOLA, but every bit as good.  Double Comfort offers them with a caramel sauce (I skipped that) which my friends indicated had a faint bourbon flavor to it.  So maybe a bourbon flavored caramel sauce?  Whatever it was, I think they were considering drinking it straight out of the container rather than dipping the beignets in it.  That is how much they liked it.  I should mention that the Rusty Tractor cocktails were also a hit.

Southern-style jalapeno skillet corn bread.  This
should not be confused with Yankee corn bread
(aka Jiffy corn bread).  It is not the least bit sweet
or fluffy.  

The chicken and dumplings and side salad.  This
was the Wednesday blue plate special.

The crowd today was surprisingly light for lunch time, but the manager stopped by and let us know that she expected that trend to change once the weather warmed up.  Apparently the folks that work at the nearby insurance company (that shall remain nameless) can't handle a short walk in the cold.  Too bad for them.  If I worked within walking distance of Double Comfort, they would have a table with a brass plate engraved with my name on it, permanently reserved for me and whomever I drag to lunch on that day.  That is how often I would be there.  In order to maintain my stunning physique I would then have to leave my car at the office and run all the way home and all the way back to the office the next morning. -smile-  The decor inside felt like the inside of an old barn.  Accents of rough planks along with some interesting old photographs and other agrarian curiosities.  Just felt comfortable to the entire group.  Not a total shock, given their name.  The pace of the meal was not nearly quick enough for a normal lunch hour, but since this was our first visit I don't expect it will keep us from coming back.  Hopefully, it was just an isolated occurrence and things will move along more quickly next time.  I would like to keep them on my list for lunch or dinner. Perhaps even lunch and dinner someday...  mmmmmm.....  Now you're talking... -smile-

Loved this picture.  Reminds me of a tractor my
Dad owned when I was a little kid.  In fact, I
think my Uncle may still have it.  

www.doublecomfortrestaurant.com

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

Have you Hurd... Son of Thurman... Not Far from the Original...

It was a long hard slog, but I just about worked through all my birthday specials.  OK.. So maybe it wasn't really all that hard or long... Maybe it was more of a pleasurable saunter throw the section of the Yellow Pages entitled "My Favorite Restaurants."  A tough life, but someone has to lead it, right?  -sly grin-  One lingering coupon for Quaker Steak and Lube.  On the fence about hitting All-You-Can-Eat wing night before it expires.  The wings are still  good and the beer is still ice cold, but breaking even on AYCE feels more like a chore these days than a treat.  Perhaps I will visit another day later in the week and avoid the pressure of trying to eat more than half my age in wings.  Not sure what they are feeding the chickens these days, but I do recall a time when I could exceed my age in wings at The Lube.  Those days are long gone for me.  Hopefully, my readership doesn't think any less of me for it.

Even though I was done with my coupons, I still hadn't experienced my 'birthday meal' yet.  My wife told me I could pick whatever location I wanted.  Had to think for a good long time.  Finally settled on Son of Thurman in Delaware.  Phoned some friends to round out the group and set an early meal time on Sunday to avoid the crowds.  Fortunately, we found on street parking a little more than a block away from the restaurant.  Spring started on Friday, but the weather was feeling like winter hadn't quite let go yet.  We arrived at the front door at 11:30 am to mixed messages.  The hours of operation posted on the door indicated we needed to wait a half hour for opening, but the neon OPEN sign was lit.  As we stood on the street, jaws agape and wondering what to do... The hostess opened the door and informed us they were in fact already open and they just needed to update their hours on the sign.  She ushered us immediately to a table.  

Should have brought a good
knife.  I could've paid for our
dinner with a little bit of
peeled wall covering.   

Who would've thought there was so much
pent up desire to deface US Legal Tender.
Son of Thurman has tapped into a
local groundswell.  Upping the ante on those
souvenir penny presses for sure.

The dining room is considerably larger than the original Thurman Cafe, but has much the same feel.  I am sure that was intentional.  The menu felt very familiar too.  As we both recalled how ridiculously huge the burgers were, we skipped breakfast and didn't plan to have supper either.  The interior was papered with dollar bills that had been personalized by either patrons or employees and laminated over with scotch tape.  Good thing the Secretary of the Treasury never comes here for lunch.  The amount of defaced currency in the place might cause him to launch some sort of Federal investigation.  It would be a shame to put the brakes on this burgeoning culinary enterprise over a few signed George Washington's.  -smile-  

Did I mention that the onion
rings were breaded instead of
battered.  BIG PLUS with
the Dining Scout.

A plethora of pretzel bites with
plenty of honey mustard sauce
for dipping.  BIG PLUS with
young and old alike.

The waitress quickly introduced herself and took our drink orders and we also ordered an appetizer while we waited on the rest of our party to arrive.  The dining room had yet to fill up, but gauging by the number of staff buzzing about a crowd was definitely expected.  Rather than try to rattle off the list of rotating seasonal beers on tap, the waitress showed me the handwritten list.  Only one hard cider and it was Angry Orchard with hops.  The hops made it sound too much like beer and I opted for a bottle of McKenzie's Black Cherry hard cider instead.  EXCELLENT!  The basket of fries and onion rings arrived at the same time as my hard cider.  Both were perfectly crisp and golden brown.  The fries also had a light coating of season salt.  Impressive for being thick fresh cut fries.  Not sure what they do to get them so crisp.  Our friends filtered in and joined us and added some pretzel bites to the mix.  Salty and slightly crispy on the outside... Soft and chewy on the inside... and with a sweet honey mustard sauce.  A hit with the adults and their young daughter.  Chops to the kitchen crew on the starters.

The namesake burger.
Picture taken before I even
thought about taking the first
bite.  

The Son of a Bacon Burger.
I am not sure which is more
impressive, the burger or the
quantity of bacon.  

We moved quickly to the main event.  As big as the burgers are, it felt like were featured in a title bout.  Twelve ounces of ground beef covered with any manner of toppings.  I opted for the original Thurman Burger topped with ham, sauteed onions, mushrooms, provolone, American cheese, lettuce, tomato, pickle, and mayonnaise.  I skipped the bun, but did enjoy the chips - a nice crunchy kettle-style potato chip.  Not house-made, but still good.  The burger was cooked perfectly, but the large number of toppings all stacked on top of each other needed some help.  I don't think the ham ever touched the grill.  I think that would have made a world of difference in the cheese layer - which was just melted enough to be somewhat rubbery.  Not quite the ooey gooey goodness I love on a burger.  And this burger deserves no less.  Maybe I threw off the concoction by skipping the bun.  A hot grilled bun might have helped melt the cheese too. Either way, a moderate disappointment for me.  My wife thoroughly enjoyed the Son of a Bacon burger she ordered.  She brought half of it home, due to the sheer size of it.  I am betting that is a fairly common occurrence.  

Yes, even pepperoni pizza.
Isn't that what they call a
win, win, win?  Or
something like that.

Our friends split the ticket and tried both a burger and a pepperoni pizza.  I sneaked a slice of the pepperoni pizza - solely for the benefit of my readership, of course.  It was delicious.  It was a crispy thin crust with a respectable sauce, solid blend of cheeses, and plenty of pepperoni baked to a nice light brown.  Yum!  Almost good enough to make me skip the burger next time.  -wink-   The burgers are a mixed bag as far as sides, so you have to pay attention to the waitress when she asks if you are OK with your side.  She pointed out to us what side came with each burger we ordered.  If you weren't listening, you might be surprised to find chips on your plate instead of fries or vice-versa.  I am sure you have already figured out none of us had room for dessert.  The waitress brought us some carry out boxes and the bill promptly.  I am not sure if she could tell we were first-time customers for this location, but she took great care of us from start to finish.  

Getting an early start was a good call, as the dining room was full by the time we departed.  Another good meal with good friends.  A recurring theme with the Dining Scout and Shade Tree Chef.  I just needed them to help roll me out the door to the car.  -groan-  Look forward to coming back again soon.  Maybe next time we'll split a burger.  And we'll see about dessert. -big smile-

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


Son of Thurman, 5 N Sandusky Street
Delaware, OH  43015
http://sonofthurman.com/

Have you Hurd... No TV's = Reasonable Crowd During March Madness...

If I haven't mentioned before, I am a Purdue alumni.  Since my team was eliminated earlier in the tournament weekend, I had no particular interest in watching the latest tournament action over dinner on Saturday night.  Neither of us is particularly fond of the usual Saturday night crush of people either.  Thankfully, we landed a dinner invite with a small group of good friends to visit a local Mexican restaurant that didn't list sports TV viewing as one of it's central features.  Aside from that, I expect the Saturday night crowd would have been a bit crazier at 6:00 pm, given the Blue Agave's proximity to the Polaris Fashion Place.




We were the last to join the party, so the table was already secured and chips and salsa were all around.  The waiter immediately appeared and took everyone's drink order.  The margarita prices were reasonable for the weekend, so I had to sample a jumbo house margarita on the rocks.  They had a wide variety of flavors and others at our table were more daring and opted for a pitcher of frozen mango and a pitcher of watermelon on the rocks.    Judging by the others pleasant responses, the other flavors were a hit.  If I visit again, I may sample another flavor, but since this was my first time...  I had to go with the standard for comparison.The house margarita was good, but not great.  Certainly as good as most any I have had recently, but I miss the Meltdown Margaritas from Don Pablo's.  I know some people consider it sacrilege to mention a chain restaurant, but I have to give them chops for the margaritas.  The only other place I can think of where I have had one that good since Don Pablo's left town are Senor Antonio's in Lewis Center.

(Clockwise from top left) Mild,
Hot, and Salsa Verde.  Salsa
Verde Remains a mystery
as the Scout passed on it.

Enough about the drinks...  Back to the food...  The chips and salsa take a more colorful turn at Blue Agave with a trio of choices accompanying the chips- mild, hot, and salsa verde.  The waiter also offered queso.  We followed the lead of others in our party and set up some queso in addition to the salsa trio.  It was a good call.  Queso was excellent.  Not sure whether it was me or someone else that licked the bowl clean, but it was all gone.  I am sure the dishwasher made light work of it. Probably even wondered if it had really been used for anything.  -smirk-  I sort of dipped my toe in the waters with the hot salsa.  Thankfully, it wasn't super hot and the mild had good flavor too.  Is there such a thing as fashionably hot salsa?  I skipped the salsa verde.  Green salsa just isn't my bag, baby.  -smile-  The chips were plentiful, light and crunchy.  Only suggestion would be to hit them with some salt.  That didn't seem to hold back any others at the table, so maybe I am the only one that likes a salty chip.



I expected with the size of our party (8 plus a child), the speed of service might be a little slower than usual.  I was off-base on that.  Our waiter and the rest of his supporting cast kept things moving all night.  Drinks and food arrived at the table at breakneck speed.  It seemed like someone was always checking with us to see if we needed anything.  Made me wonder if somehow we ended up at the VIP table or something?  Not too likely they have heard I am a food blogger yet, so it couldn't be that they were trying to impress me to ensure a good write up...  Have I mentioned that I am a sucker for that?  -smile-  Hats off to the staff for first class service.

Why didn't I remember to substitute something
else for the rice?  It's not what you are thinking.
I only had one margarita.  And I let my sweetest
have a sip or two as well.  OR were you thinking

old age?  hmmmmm...

My wife and I don't normally order the same thing, but tonight we were in total sync.  We both enjoyed the Chimichangas Supremas.  You get a choice of chicken or beef tips. She elected one of each.  After she finished ordering, I told him I would have exactly the same thing.  I paused and looked skyward for a moment.  Whew!  No lightning bolt.  Life is good.  -smile-  When it arrived at the table, I mixed it all together and I tossed the last of the salsa in the mix too just for kicks.  That's just how I roll.  The tortillas were crisp and filled with a generous amount of meat (and other fillings) and blanketed with queso.  The beans and the mixed salad were a bright spot as they had more flavor and texture than many other places I have visited.  At some other Tex-Mex establishments (you know who you are), it feels like the beans are from a can and the lettuce is from a bag.  I don't think that is the case at the Blue Agave.  If I had thought about it, I would have skipped the rice.  Even still, we both enjoyed the food.  Much like the margaritas though... We found it was good, but not great.  If we received an invite to return in the future, we certainly wouldn't pass it up.  If we are choosing the location though, it's more likely we would go somewhere closer to home like Rancho Alegre.




So if you find yourself at the Polaris Fashion Place mall and hankering for Tex-Mex, head east on the Parkway to Blue Agave.  The folks there will take good care of you.  If you should happen to be in some other part of town, my bet is that you already have another favorite place that is closer.  No reason to drive out of your way to throw yourself headlong into the craziness that is Polaris unless it far exceeds your favorite neighborhood Tex-Mex.  Anything short of that will cause you to hate yourself in the morning.  Save the Blue Agave for when you are already sucked into Polaris' vortex of rampant consumerism or you get a chance invite from some good friends to join their already rockin' party.  Blue Agave is just far enough away from the throngs of shoppers to provide a welcome oasis and help you take the edge off before heading home.

www.blueagaveohio.com

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

  

Have you Hurd.... I'm goin', I'm goin', I'm goin' back to Scali!

When I posed the question in an earlier post "when are we going back to Scali?"  I didn't really expect it would be quite so quickly as this.  I guess when you happen to be on your best behavior and several office birthdays happen in early March (including my own), this leads to some sort of celestial arrangement and POW a lunch invitation to SCALI RISTORANTE falls right out of the sky.  Not sure how life could get any better?  Great food, great company, maybe even go off the edge and have dessert with lunch...  At my age, dessert for lunch does count as edgy.  And did I mention the boss was buying?  -sly smile-

Just like always, that tantalizing aroma greeted us at the door.  Since they rotate the specials, it is never exactly the same.  Although it does elicit a common response.  Like Pavlov's dog, my mouth starts to water the instant that rarefied air fills my nostrils.  We were greeted like members of the family and seated immediately in the midst of the bustling Friday lunch crowd.  Our waitress stopped by to grab our drink order and hit us with the daily specials.  I didn't even notice that she left some fresh bread on the table, but everyone else must have as they started on it while we perused the menu.

It seemed like she wasn't even gone a moment and returned with drinks and we placed our orders.  Our salads must have sprouted wings in the kitchen they arrived so quickly.  Great that they respect that the pace matters at lunch time.  Even though the boss was with us, we did need want to get back to work in a reasonable amount of time. -earnest grin- At the risk of seeming repetitive, I stuck with my old favorite - the Italian salad.  Can't go wrong with a quality bed of greens, cucumbers, tomatoes, crumbled blue cheese, seasoned croutons, and Scali's house vinaigrette.  I am happy to report it was gone from the plate almost as nearly as quickly as it arrived at the table.  

Even though I do a lot of cooking at home, gravies and sauces are my downfall.  I keep saying I will sign up for a class somewhere and learn the finer points of this art that is clearly lost on me.  For now though, if I find a good sauce on the menu I am happy to let my tongue swim a few laps in it.  Today...  Mmmm...  As in Mmmmarsala...  As you might expect, Scali offers a splendid Vitello (Veal) Marsala.  Perhaps so tender and flavorful that it should be illegal at lunch time?  How can one be expected to focus on work after such an experience at noon time?  It is only through the support of a vast network of friends in the office and sheer intestinal fortitude that I was able to stay productive Friday afternoon.  Normally, I would pair this with some sort of pasta.  Scali affords that option, but I had a feeling that the dessert menu would feature something extra special.  So I opted for the spears of broccoli sauteed in olive oil and fresh sliced garlic.  Didn't have to lead any meetings Friday afternoon and that was a good thing.  Not sure others would have appreciated the garlic quite as much as I did.  -big smile-  

I thought about drinking the
sauce off the plate at the end,
 but ultimately did not.

Fresh slice garlic and olive
oil.  Broccoli makes sense
now, doesn't it?

Broccoli?  Yes, I was
surprised I ordered it too.
Wait until you see what
they cooked with it.  

The early restraint paid off handsomely.  One of the featured desserts was a frosted lemon cake with fresh berries.  And one of my lunchtime companions was kind enough to suggest we share it.  It was the perfect finish for a perfect lunch.  No candles on it, but we both felt the Happy Birthday love as we devoured it slowly, savoring every morsel.  The cake was light and airy with a nice balance of sweetness and tart lemon flavor.  I shouldn't even type this, but it makes a strong argument to replace red velvet as my favorite birthday cake.  Actually, it may be more of a comeback tour.  My Mom used to bake Pillsbury Lemon Streusel cake frequently for my birthday in my earlier years.  It was my all-time favorite at that stage.  That all came to an end when Pillsbury stopped making the mix for it and I was forced to switch.  -grimace-  If I ever run into that little dough boy, I will drag him out behind the wood pile and properly communicate my disappointment.  Lucky for him, Scali may have earned him a reprieve.  I can just order the lemon cake, close my eyes and pretend my childhood favorite is back in style.  Can't wait to get back...  Not to my childhood...  To Scali Ristorante.  

If you are on your best behavior and maybe you have a birthday coming up too... I look forward to seeing you there. -smile-    

This cake was so light and airy, I am
convinced it had absolutely no calories
whatsoever.  We even shared some with
the boss.  She was paying, after all.

www.scaliristorante.com

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

   

Have you Hurd... Sometimes the source of the invitation matters more than location, location, location...

In my short span of almost 44 years, I have eaten at more than a handful of establishments that would certainly never be my first choice.  Although I enjoy variety just as much as anyone and venture outside my comfort zone on occasion, there are some places that just never make it onto my restaurant bucket list.  They may not even make it onto my 'where to go when someone else is paying' list.  -smile-  It is not because they don't offer quality fare that lacks in creativity, but suffers from quite the opposite.  It is usually because the quality of the fare is so exceptional, I find the prices hard to swallow....  Or the creativity in the kitchen is on overload and I find that for my taste buds, it is just much too much...  In my experience, sensory overload doesn't always revolve around surround sound, high-def CGI, and magnificent staged pyrotechnics.  It can often come from what is brought to me on a fashionably presented white china plate.

I suffer from these same creative impulses myself when I am planning menus.  I try to do absolutely every great thing  I can think of simultaneously for only ten people.  Thankfully, I have a voice of reason that speaks to me.  Not inside my subconscious, but inside my household.  Her name is Beth.  Since we have been married for over 16 years, maybe she is inside my subconscious mind a good bit of the time too.  She frequently reviews my plans and utters the words (in a somewhat incredulous tone): "do you really think you need to do all of this?  Maybe you could pare it down a little.  Even go as far as reducing it by half?"  Knowing there is little point in arguing with her when I realize I am indeed in the wrong, I usually follow her sage advice and cut it down substantially.  Maybe I need to hire her out as a consultant to help others rein in their creative drive when it may have run amok?   Then I could quit my day job, get a food truck... And live happily ever after... No wait... This isn't the movies...  If it was, I would just yell at the writers and ask for a script change...

Tonight's dining destination was not my choice, but it was a good choice nonetheless.  I was invited to join a large group of associates from my firm that were in town for a few days of important meetings.  As I normally get to interact with them via email and on the occasional telephone call, I jumped at the chance for some face time with my extended work group.  No better way to build good working relationships than over some food and drink.  

Since I had never been to Sidebar 122 and I have particular tastes, I researched the menu in advance of the visit.  A good portion of the offerings were a bit edgy for me, but found there were some some winners in the mix too.  No need to snack before heading downtown.  -smile-  It never crossed my mind that given the size of the group, it might not be an 'order from the menu' type of affair and instead would be a robust selection of appetizers, pizzas, and salad.  You'd think this was my first rodeo.

Meatballs in the lead off
position...

Pizza and house salad to
round out the lineup.

I passed on the garlic shrimp
I love garlic, but not a fan of
seafood in general.

It was a generous array of offerings and a large crowd, but folks were a bit tentative at first.  While many made a beeline for the liquid refreshments, it took a few minutes for folks to figure out the score with the grub.  Some quiet inquiries amongst ourselves about whether this was just the first course or the main course for the evening?  Should I hit the food lightly or fill the plate?  At some point the ice was broken and food began to disappear almost faster than the service staff could replenish it.  

Chicken skewers waiting on
a resupply.  I never wait for
chicken, unless it's fried.

Actually remembered to
snap a pic before the first
bite.  Progress?

Beef empanadas are MIA too.
I took a pause for the cause
and waited for the refill.

I sampled a number of items...First, the meatballs which were oversize compared to most anywhere except for a good Italian restaurant....  Can't say for certain they were house-made, but they were exceptionally moist and tender.  Definitely not out of the freezer.  I ask one of the service staff and he confirmed the presence of veal in the recipe.  Not surprising.  They were served in an equally tasty tomato sauce.  Rolls were available if you wanted to make a sandwich with them.  I didn't.  The chicken skewers were suffering from a temporary supply shortage when I passed by, so rather than wait I moved on to the beef empanadas.  A flavorful shredded beef filling with a pleasant kick wrapped in a flaky pastry shell and baked golden brown.  There was a small bowl of sauce available for these, so I took a couple of spoonfuls of that too.  Not sure what it was, but YUM!    

This left just enough room on my plate for a small square of pizza and a serving of the house salad.  I took both even though I was not entirely sure of the ingredients.  I am not allergic to anything, thankfully.  If I don't like how it tastes, I just don't eat it all.  -grimace-  Wouldn't be the first time.  Just ask my Mother.  The pizza and salad were both delicious.  The crust on the pizza was thicker and chewier than similar ones I have tried at other establishments (big plus).  When it came to the salad, I will admit I am not a huge fan of balsamic dressing. I find it typically doesn't pack enough flavor for me. I like my greens just like anything else - well seasoned - and salad dressing is the seasoning.  If the dressing is bland, you might as well munch on a dry leaf of lettuce.  -blah-  The balsamic dressing at Sidebar had more flavor than any others I have tried.  Maybe not quite a home run, but a safe slide into third.  

In closing, the food was good.  The company was even better.  Atmosphere was old-school brick and with a touch of upscale.  Perhaps a bit on the loud side, but what party room isn't when you fill it with a large group of folks who like to carry on?  Probably my only disappointment was the lack of information on the food offerings.  There were signs indicating what the choices were, but not any key ingredients listed or an indication of what items were vegetarian selections or gluten-free.  If you didn't catch one of the service staff recharging the food stations that you could ask, you might be left to take your chances.  Or just go hungry.  That would be a shame in either case.

 Still not sure Sidebar is on my top ten list, but if I find myself downtown again and looking for something a little different than my usual, I may stop in again.  In the meantime, I can count myself lucky to have received the invitation to join the group tonight.
  

Sidebar122, 122 E. Main Street, Columbus   www.sidebarcolumbus.com   

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike        

Have you Hurd... The Shade Tree Chef is busy in the kitchen again...

Life just keeps getting better.  Spring-like weather (or at least what passes for spring-like weather in Central Ohio these days), a triumphant 20th season victory for my Purdue Boilermakers men's basketball team (and a possible NCAA tourney berth here in Columbus), and part 2 of our meals on wheels project kicked into gear.  Emphasis on the meals on wheels project part 2.  -smile-

Once again, I kept the menu simple and hewed close to what I thought the recipient (and her recuperating patient) would enjoy - deep fried turkey breast, crunchy mashed potatoes, and maple glazed baby carrots.  A good friend and co-worker is baking a dark chocolate torte to complement the food.  Although as good as her dark chocolate torte usually is, maybe the food will complement the dessert.  -grimace-  I have offered her everything including some of my vital organs in exchange for her dark chocolate ganache recipe, but she has played it close to the vest.  I can respect that.  Every great chef has to keep at least one secret recipe.  I am just thankful that she is willing to put it in play for me on the occasion I need one (or several) to go with food I am preparing.  If I am able, I will put an update with a picture of the torte tomorrow prior to handing it off.  I can see it clearly in my mind right now, just can't seem to get my computer to turn that into a JPEG image file.  Maybe sometime later this year there will be an app for that.  In the meantime, I think I hear that Beatles song in my head: "I get by with a little help from my friends..."

Perhaps not what most men
dream about... But last night...
I dreamt of just such a thing...

Although I campaigned for years to get an outdoor turkey fryer to add to my cooking arsenal, my wife continuously resisted.  Given the number of errant cooks who start house fires frying their thanksgiving turkey, she was concerned about safety.  As an insurance company employee, I could hardly contest on that point.  Fortunately, indoor electric fryers recently became available at a more reasonable cost and we acquired one just after Christmas.  I have managed to use it on several occasions without any injuries or property damage.  I am betting a majority of my readership is at least mildly surprised by this.  -smile-  It is the second best way to cook a turkey when the weather is agreeable.  I would smoke it in warmer weather, but right now I would rather not stand out in the cold keeping an eye on the smoker.

I don't have much in the way of a recipe for this beyond using a Butterball injectable marinade and dry seasoning - Savory Creole Butter.  Based on the weight (9.6 lbs), I thawed the breast for 72 hours in the refrigerator and rinsed off any remaining ice chunks before injecting/seasoning it.  Frying time was 68 minutes at 325 degrees (preheat to 375 and then drop temp to 325 when you put the breast in the oil).  I let it stand for 45 minutes before carving so it had cooled sufficiently to make it easier to handle.  As you can see, it was deep golden brown and carved up nicely.  I cheated and used an electric carving knife.  I put roughly 1/2 cup of stock in the bottom of the foil pan to keep it moist when reheating.  If you have ever heard the joke about the difference between being involved and being committed...  Tonight, I was involved... And this turkey, well... She was committed...

          










One of the things that will be missing when you deep fry a turkey is drippings to make gravy.  And most folks find it hard to enjoy mashed potatoes without gravy.  Fortunately, I found a great mashed potato recipe that will ensure nobody misses the gravy.  It's available on the French's website:
http://www.frenchs.com/recipe/crunchy-onion-mashed-potatoes-RE0454-1.  

Crunchy Mashed Potatoes (For this project I doubled to yield 12 servings)
3 Cups Prepared Mashed Potatoes
1 Cup Sour Cream
1/4 Cup Milk
1/4 Tsp Garlic Powder
1 1/3 Cups French's French Fried Onions
4 Ounces Sliced Sharp Cheddar Cheese

Combine the mashed potatoes, milk, sour cream, and garlic powder and mix well in a medium mixing bowl.  Pour roughly 1/2 of the potato mixture in a greased 9 x 9 baking dish.  Cover with cheddar cheese slices and French Fried Onions.  Gently pour remaining potato mixture over the top.  Use a rubber spatula to spread the potato mixture to cover evenly.  Bake for 30 minutes at 350 degrees or until hot and lightly golden brown on top.  Remove from oven and cover with cheddar cheese slices and French Fried Onions.  Return to oven for 5 - 7 minutes or until cheese is melted and onions are golden brown and crispy.

Be sure to make extra...  Folks
usually go back for seconds...

I have made two modifications to the original recipe, First, I don't measure the French Fried Onions.  I just make sure I get a good covering of them on the middle and top layer of the casserole.  If you follow my lead on that, buy a large bag of French Fried Onions (24 ounces).  Secondly, I use sliced sharp cheddar cheese instead of shredded.  I find it is eases preparation and improves the flavor.  The last editorial note is that I prefer Yukon gold potatoes, but just about any variety will work - both fresh prepared and also instant.  I have used potato pearls from GFS on a number of occasions on a large scale and the crowds have loved them.  I substitute milk for 25 percent of the total amount of water specified in the package directions when using instant potatoes.




Maple Glazed Baby Carrots (8 servings)
2 Pounds Baby Carrots, washed and peeled
2 cups water
8 Tablespoons Maple Syrup
2 Tablespoons Brown Sugar
2 Tablespoons Salted Butter

You've seen one carrot, you've
seen them all.  Here is the glaze
pleasantly bubbling away.  About
halfway done.  Glaze will finish
much darker and thicker.

Steam carrots for 20 - 25 minutes or until fork tender.  Cook time will depend on the overall size of your carrots.  While carrots are steaming, combine remaining ingredients in a small sauce pan and simmer over medium heat until reduced to approximately 1/2 cup of thickened liquid.  This may take more than 25 minutes, depending on the size of your sauce pan.  Just leave your carrots covered until the glaze is ready.  They will hold warm long enough for you to finish.  Once the glaze is done, remove from heat and combine with carrots in a medium serving bowl.  Stir to coat evenly and serve.

I know carrots aren't that objectionable a vegetable for most folks, but every once in awhile you run into someone who really has an aversion to anything even closely resembling a vegetable.  So I have done my best to disguise these with a nice layer or fat, natural maple sugar, and salt.  Hopefully, they will be willing to at least give them a try.  I am certain once they get a little taste, they will be hooked.  It is how my Mom got me to start eating my vegetables when I was much younger.  Keeping my fingers crossed that it will work on adults too.  -smile-  This glaze recipe works well for more than just vegetables.  I like to use it on smoked sausage medallions and baked ham too.  It is good for any time you want to give your guests a special treat.


With our corporate sales force in town this week and my good friend and fellow Virginian, James, in town...  The Dining Scout may be back in the posting mood again.  Just hoping James has room in his suitcase for a good country ham from Padow's and that he remembers it's my birthday this week.  -wicked grin-

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

Have you Hurd... Alfredo - It Isn't Just for Pasta Anymore...

I know I am not a fan of two part episodes usually either.  Who really likes the suspense anyway?  Thankfully, living in the era of the DVR I can wait and watch both parts back to back and avoid the suspense.  It may be one instance where technology does make life easier.  Only complaint is that they don’t always warn you about two part episodes in the description.  I suppose it is better to be frustrated 10 percent of the time than all of the time, like back in the day…  The time we had to wait a whole week to find out if Fonzie really jumped the shark or crashed to his certain doom. That was serious business.  It is SHOCKING that our childhood angst has now been reduced to a glib pop-culture reference for unnecessarily overwrought televised drama.  –chuckle-

I will close out Volume 2 with the remaining two recipes from my weekend kitchen cruise.  Although this recipe starts with boxed potatoes, if you have a good recipe for basic scalloped potatoes, I suspect you could add the Italian cheeses to your recipe too and it would yield much the same result.  You might have to tinker with it a bit to get the quantities just right, but if you are cooking them from scratch, you won’t have any trouble ironing that out.  –smile-

Alfredo Potatoes - For this project, I tripled the recipe for 15 servings

1 Box Scalloped Potatoes (4-5 servings)

Modifications to Package Directions:

Reduce water by 1/3 cup, increase milk by 1/3 cup

Add 6 ounces of Grated Italian Cheese(s)

Layer 6 – 8 slices of provolone (smoked or unsmoked) over the top

(just prior to removing potatoes from the oven)

Since I don’t have what anyone would call a chef’s kitchen, doing large quantities (100 – 200 servings) of potatoes from scratch can be a challenge.  Even in the Manna Café kitchen it can seem like a bridge too far.  One of the tricks I learned from the Manna Café pros (John and Sharon Davis) is how to use boxed potatoes and enhance them so they don’t taste like boxed potatoes when they are finished.  It makes life easier in a number of ways, potatoes are already peeled and sliced, the servings per package are determined, and cooking time is too.  These are all key success factors for the Shade Tree Chef.  –smile-  Once I found that it works well, I steer that way even with much smaller quantities (10 – 30 servings).  

<<Did I mention John was a chemist by trade and also a fellow Boilermaker?  BOILER UP!!!>>

A little bit on where this recipe originated…  On a work trip to Minneapolis, I visited a restaurant called Axel's River Grille (in Mendota - http://axelsrestaurants.com/locations/mendota/) with two associates.  It was an old school steakhouse, with black and white pictures on the walls, dark wood throughout, Sinatra music in the background, expert wait staff, and the aroma of USDA prime seeping from the walls.  Axel's had one of the best signature potato dishes I have ever tried.  They called it The Alfredo Potato.  It was a baked Idaho russet scored both ways and then finished in the oven with an Alfredo sauce-like combination of butter, cream, and Italian cheeses across the top.  I can still taste it.  Mmmmmmm… 

I thought that approach could work with scalloped potatoes too.  I sort of transform them into “Alfredo-style” Au Gratin potatoes.  I favor a good mixture of Asiago, Pecorino, and Parmesan cheeses. You can use any combination of these or just one.  Whatever you prefer or would happen to have on hand will do just fine.  Put the slices of provolone on right at the end for 5 minutes or so to melt and give a nice bubbly golden brown presentation.  Your dinner guests will definitely feel the cheesy love with these potatoes.  You will want to make a few extra servings as folks typically go back for seconds. 

If you ever find yourself in Minneapolis, I encourage you to go to Axel's River Grille. I recommend the surf and turf (their walleye is killer). They let you pair the walleye with any steak on the menu.  I wish I could tell you about their great key lime pie too, but I skipped it.  I was the only one in my party that evening that was interested in dessert.  I suppose that is the downside of travelling with a couple of caloric girly-men.  I should note that I found their company to be thoroughly enjoyable in every other possible way.    

The waitress could tell I was truly agonizing over the decision.  Moments after leaving the table, she emerged from the kitchen with a monster slice of key lime pie that she was delivering to guests at another table.  My eyes immediately locked onto it.  Noticing my forlorn gaze, she was careful to tilt the plate to give me a good view of that magnificent creation and continuously turned her body toward me so as not to break my eye contact.  She was so intent, in fact, that she failed to notice a wrinkle in the carpeting, stumbled forward and nearly tossed the pie into the lap of the guest who had ordered it.  –chuckle-  Fortunately, she recovered somewhat gracefully and laughed as she explained to all concerned what led to the near disaster.  I should have taken a piece of that key lime pie to go.  We would have both felt better about it.  To this day, it is one of my life’s great regrets.  For several weeks after, the key lime pie gods took vengeance on me.  Every place I visited that had it featured on the menu would be ‘all out’ by the time I placed my order.  I was denied so many times, one waitress who had just broken the news thought the look on my face meant I lost my favorite puppy.  If I ever get back to Minneapolis, I will certainly return to Axel's River Grille and pay homage to the key lime pie.  I may even go so far as to eat dessert first.  If it should no longer be on the menu, I will go straight back to the airport and head for home, never to return again.      

Country Style Green Beans - For this project I doubled the recipe for 10 servings

16 Ounces Cut Italian Green Beans (Frozen)

¼ Cup Diced Sweet Onion

¼ Cup Crumbled Cooked Bacon

½ TBSP Butter

½ Cup Water

½ Tsp Ham Base / Condensed Ham Stock

I have a number of different recipes for green beans and this is a favorite, mostly for ease of preparation.  I start with the water, ham base, butter, and diced onions in a 3 quart sauce pan on the stove over medium heat.  Once it comes to a boil, I will add the beans.  If the beans were fresh, I would cover them to ensure even cooking, but with frozen I cook them uncovered and stir occasionally.  Timing varies widely depending on the overall quantity, but I would say 10 – 12 minutes is a good estimate for one pound.  Cook until they are just tender and add the crumbled bacon.  You can serve immediately or leave them on the stove-top (very low or no heat) covered. They will hold easily for 30 minutes while you get the rest of your meal ready to serve.  It isn't absolutely necessary to use Italian green beans for this recipe, but that is what I prefer.  Ordinary cut green beans will work in a pinch too.  I have noticed that Italian cut green beans are getting harder to find in the grocery store these days.  One of the reasons I grow my own in the summertime.  I use ham stock, because I like the smoky and salty character it adds.  You could easily switch it up and use chicken stock if you have a preference for that.  Or skip the stock and just season more generously with salt.  I season only a shake of salt (if any) and a healthy dash of ground pepper.  As I have someone in my household who is sensitive to that, I am careful. If I am uncertain of the crowd, I go easy.  I am sure you will know your crowd and can season accordingly. 

The Shade Tree Chef will be back in the kitchen this weekend cooking round two of our “meals on wheels” project.  Menu will feature deep-fried turkey breast, crunchy mashed potatoes, maple glazed baby carrots, and a dark chocolate torte (courtesy of Deb of the legendary Marshmallow Twins Bakery).  Her dark chocolate ganache makes grown men cry and women swoon. The recipe is one of the most closely guarded secrets this side of King Tut's tomb and won't ever be divulged in these lowly pages.  I trust you will keep reading anyway.

Your Shade Tree Chef,
Michael Hurd, aka Big Mike

Have you Hurd... Italian Beef is not just in Chicago anymore...

Given the plethora of Dining Scout posts you have been reading, you likely have been wondering if the Shade Tree Chef is a complete fabrication.  Hopefully, the contents of this post will at least partially dispel those doubts.  While the menu I will describe is not terribly extravagant and I am only preparing for ten, I thought I should share anyway.  Two of the three items on the menu have been real crowd-pleasers in the past and I have shared the recipes with any who have asked for them.

I have found that cooking is a good hobby to have for more than a few reasons.  One that comes to mind as I type this is that it makes you popular at parties. When you find you actually have some mad skills in the kitchen, you can get some folks to pay for you to exercise your hobby too.  I never played any sport well enough to go pro or to earn any sweet endorsement deals.  My cooking (or my personality) hasn't earned me a spot on the Food Network yet either, but I frequently get requests from friends to be their house cook.  I have helped out with graduation parties, family holiday parties, and even the occasional wedding reception or rehearsal dinner and loved every minute of it.  If letting me work in the kitchen means they can relax and focus on enjoying the company of their guests, it is a win for both of us.  They buy the ingredients and I get to play in my kitchen sandbox.  I get excited at the mere thought of it.

Of course, there are some cooking gigs that are really special.  This would be one of those times.  A group of my friends and co-workers wanted to do something nice for one of our fellow associates whose husband was recuperating from shoulder surgery.  The surgery ended up requiring a much longer healing time than expected and with him on light duty, she would be shouldering the load here at the office and at home for the next month or more. (pardon the pun… couldn't resist).  Since it was a sizable group signed up for the project, it was suggested to muster funds for restaurant gift cards or for some sort of food offering.  I couldn't pass up a chance like that.  Had to jump in with a few menu suggestions and offer to do the cooking if they would cover the cost of materials.  Since she is a big dessert fan and I am not much of a baker, I first secured a trio of treats from friends who are skilled in the pastry arts.  We plan to spread them out over the next three weeks to go with the food I would prepare.

Did I mention red velvet is my
favorite too?-wicked grin-

The menu for the first week of our personal “meals on wheels” program would be Chicago-Style shredded Italian beef, Alfredo potatoes, country style green beans, red velvet cake, and vanilla ice cream.  One of the other members of our group was kind enough to have his wife bake the cake.  She swings for the fences every time with her red velvet.  I didn't even dare open the cake carrier while it sat on my desk, for fear I would be unable to resist the temptation once the aroma swirled about my office.  I have peeled off the latter parts of the menu into a separate post to keep the length of this manageable… Please be sure to watch for Volume 2.






The recipe for the Italian beef comes from my wife Beth’s Aunt Jan.  I have run it past every one and their cousin here in Columbus and received an overwhelmingly positive response.  Plus I have also had a few native Chicagoans sample it and vouch for the quality.  Based on that, I would say this recipe is tried and true.  –smile-

Italian Beef – For this project I used 5 pounds of USDA Choice boneless beef chuck 
                       and a 7-quart programmable Crock-Pot

2 – 10 pounds Beef Roast (I use Boneless Beef Chuck/Shoulder, Occasionally Bottom Round)
1 Jar (16 Ounces) Mild or Hot Banana Pepper Rings (Your choice on heat level, I use mild)
1 Packet Dry Onion Soup Mix
1 Can (14 ounces) Diced Tomatoes with Green Chiles
Each pound of beef (pre-cooked weight) will yield 4 - 5 servings

Combine the last three ingredients (including any liquid) in the bottom of the pan (or slow cooker) and stir to combine.  Layer the roasts on top. Season the roasts as you would normally.  I use Seasoned Salt or Chicago Steak Seasoning (www.penzeys.com) or some combination thereof.  You can brown them first in a skillet if you wish, but I don’t.  If you have a 7-quart slow cooker, you should be able to fit 6 - 8 pounds of beef and cook on high for one hour per pound (or until fork tender).  If you are like me (most of the time), you may go for 10 pounds.  I use an 18-quart electric roaster frequently along with a disposable plastic pan liner for easy cleanup.  I keep the temperature low (300 degrees) and allow 45 minutes per pound.  An 18 quart roaster will work even if you double the recipe (20 pounds of beef), although cooking time may stretch.

Just waiting for a lid and a
delivery driver.  

When the meat is finished, you can use meat forks to shred and serve it immediately. Or you could do what I do and cook it ahead of when you need it.  Then you can allow it to cool for a bit and shred it by hand into a separate (airtight) container to go into the refrigerator.  Refrigerating the liquid for 6 – 8 hours in a separate container will allow you to remove the fat easily.  The fat will rise to the top and harden as it cools, so you can just peel it off the top and discard it.  Once that has been done, pour a good measure of the remaining liquid, peppers, and tomatoes over the shredded meat and store it together until ready to reheat for serving.  It will keep up to two weeks in the refrigerator or 6 months in the freezer.  Just divide it into meal-size portions for your crew and then freeze it in Ziploc bags.  It is nice to be able to grab a bag of it out of the freezer, dump it into a pan and warm it up for a quick weeknight meal or last-minute dinner guests.

Be sure to read the following post for the rest of the menu…  Volume 2…  Alfredo – It Isn’t Just for Pasta Anymore. 

Your Shade Tree Chef,
Michael Hurd, aka Big Mike

Have you Hurd... Taco Tuesday + 2 = Throw Back Thursday!!!

7/16/2015 UPDATE: If you are a Local Cantina fanatic, you may have know this for some time, but Throw Back Thursdays is no longer in the mix.  Burritos are still good, but no longer priced at $5 on Thursdays.  Felt particularly bad about my blunder as I discovered this only AFTER taking two new customers there who were excited about the deal.  I guess prices are going up everywhere.

As anyone familiar with The Lego Movie knows, Taco Tuesday has become a mainstay at many local eateries in Central Ohio.  As much as I enjoy a good taco or three, I really favor the taco's big and sometimes overbearing cousin... the BURRITO.  I am excited just to type it and now I am hungry too.  -smile-  I like them for breakfast, lunch, and dinner.  I make a wide variety of them in my kitchen and fill them with just about anything you could imagine.  Just ask the guys who share the duck blind with me on Alum Creek every year and they will tell you.  They probably can't remember all the different things I have stuffed in those 10" flour tortillas, but they are always tasty.

Another cell phone fail...
Didn't scan the QR code.  
Maybe next time.

Every once in a great while, the stars are in alignment and my favorite also happens to be a restaurant's daily special.  Our lunch stop at the Gahanna Local Cantina happened to be on Throw Back Thursday.  $5 Burritos and $2 Mexican cans.  I think that is what they call a "win, win."  My boss reads this, so I feel compelled to disclose that we DID NOT avail ourselves of the $2 cans.  (We didn't even joke about it.)  With the burrito, you get a choice of ground beef, chicken or steak with refried beans, fried potatoes, and queso, lettuce, sour cream, and pico sauce over the top.  The fried potatoes were a nice change from the usual rice you get at most other places.  They were coarsely diced and cooked to golden brown.  I opted for the steak, which was well-seasoned, tender, and flavorful.  And they didn't go crazy with the refried beans or queso either.  It was just right for lunch.  And the $5 price is hard to beat too.  They offered self-serve chips and salsa.  The chips were warm and crunchy, with a good coating of coarse salt and the salsa was tasty too. It had just a little bit of bite.  My lunch time compadres tried the other two burrito options - ground beef and chicken - and both were well received.  Three empty plates went back to the kitchen.  Actually, mine wasn't completely empty.  The fresh slices of jalapeno pepper on the top of my burrito went back.  Have I mentioned I am only a medium-hot kind of guy?  -smile-

It was a light crowd at lunch time, which I attribute to the miserable winter weather.  Both on and off-street parking (public garage) are available within a block of this Local Cantina.  The decor definitely adds some color to the experience, but isn't overdone.  Service was prompt and friendly.  The side of the Cantina that faces the creek has glass panel garage-style doors that can be opened on pleasant days to give it an open-air feel.  I look forward to coming back when the weather is nicer and perhaps enjoying an after-work libation.  I am glad to have found the Local Cantina in Gahanna, as most other Tex-Mex style fare is a much greater distance from my office and is a challenge at lunchtime.  Maybe we'll even come back on Taco Tuesday and take turns singing The Lego Movie theme song. ("Everything is Awesome...")

A link if you want to check out their website:
http://localcantina.com/

In the meantime, I hope you enjoyed the post...  Next up will be some good stuff from my kitchen...

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