Good for the Palate

May 14th is National Buttermilk Biscuit Day!

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 14 May 2012 23:13:00 +0000

Sounds like an excuse to make yourself some of these bad boys...

Happenings May-June 2012

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 13 May 2012 12:09:00 +0000

Cool things are happening involving eating and drinking and debauchery. Check out all of the things:

Today is Mother's Day! I love my mom. (the google sketch is pretty adorable)

The Charleston Greek Festival May 11-13th

American Craft Beer Week May 14th-20th 2012

The Spoleto Festival May 25th-June 10th Charleston, SC & Piccolo Spoleto for the artists

Beer Bloggers Conference 2012 July 13-15th Indianapolis, Indiana

Bmore & Chucktown Represent! BeerCity USA 2012 Let down!

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 08 May 2012 17:04:00 +0000

Raising a Glass at the 2011 Brewvival
Photo by Chris Rausch @ BeerSimple.net

I am up in arms about this year's Beer City USA Poll. Two of the most exciting and accessible craft beer lovers cities in the US have been excluded! Neither Baltimore, MD nor Charleston, SC are on the ballot?!

I completely missed the nomination period but the voting is open May 1-13th so you still have time to boycott or vote if you so wish.

Here is the list of cities on the 2012 ballot:

Albuquerque, NM

Asheville, NC

Austin, TX

Bend, OR

Boston, MA

Boulder, CO

Charlotte, NC

Chicago, IL

Cincinnati, OH

Cleveland, OH

Dallas-Ft. Worth, TX

Denver, CO

Durango, CO

Fort Collins, CO

Grand Rapids, MI

Jacksonville, FL

Madison, WI

Milwaukee, WI

Minneapolis-St. Paul, MN

Missoula, MT

Philadelphia, PA

Phoenix-Tempe-Scottsdale, AZ

Portland, ME

Portland, OR

Raleigh, NC

San Diego, CA

San Francisco/Oakland - Bay Area, CA

Seattle, WA

St. Louis, MO

Tampa, FL

Washington, DC

According to Charlie Papazian, president of the American Craft Brewer's Association, and author of the article about the poll Vote Now: BeerCity USA 2012 -- Where's Your Pick? , the vote "is about showcasing what is really driving the American craft beer phenomenon we are all enjoying. It’s about the view on main street, grass roots, community support; it’s not about mainstream data, averages and statistics."

If that's the case the I cannot fathom why Washington, DC is on the list and Baltimore and Charleston escaped recognition.

In the mid-Atlantic, the cities most known for craft beer are unquestionably Baltimore and Philadelphia. Both cities have a population of locals devoted to their beer scene, great restaurants that focus on great beer and also offer great food, dozens of festivals dedicated to craft beer, which are attended by locals and tourists alike, great breweries, and identities that are tied in to the blue collar beer lover.

Washington, DC has not yet created a craft beer-centric community, the restaurants don't concentrate on offering great beer, the local breweries (DCBrau and Capital City Brewing) are not widely available in the city or it's surroundings, and the best restaurants still hardly offer great beer.

DC does have some cool places like Birch and Barley / ChurchKey and Brasserie Beck, and Iron Horse Tap Room to name a few. However, the access to craft beer just isn't present, and the majority of the locals stick to wine. DC doesn't host many craft beer festivals and it doesn't draw in visitors solely for seeking craft beer. And don't even try bringing up Savor because as far as I'm concerned it's a joke. It's supposed to be about beer and food pairing with a chance to taste unique beers, learn about the beer industry and special types of beer, and community growth. The food choices were not paired well, nor were they flavorful, nor did they make sense for a passed hor d'oeuvres situation, and they pricey tickets and highly limited availability of tickets meant it was nearly impossible to join in the salons where you were able to learn more about beer. I have a lot more I could say about what I disliked and how I think Savor could be improved but I'm just going to leave it at that for now.

On the other hand Baltimore's local brews are ever-increasing their following. There are new and exciting beer festivals and brew pubs opening every month. More and more fine dining restaurants are offering great craft beer selections. The retail scene is evolving. Everyday drinkers of Pabst and Bud are switching to the regional favorite National Bohemian in support of a local icon. And the community is enlarging and beginning to encompass nearby cities like Columbia, Ellicott City and Annapolis.

Chris @ the Pratt Street Ale House Festival in 2011, representing Heavy Seas

Baltimorons are avid devotees of Natty Boh. National Bohemian was originally brewed in Baltimore but has since moved to Milwakee, yet the Baltimorons won't give it up. Mr. Boh has been an iconic Baltimore logo for ever. His face is plastered all over the city. And the beer is in house and affordable at almost every bar in the state. Natty Boh even capitalizes on this. Maybe it's not really a craft beer in the sense of production, but it represents what craft brewing is all about, building a community of followers who are loyal to your brand and who have pride in what it represents.

Baltimore is also the hometown of Brian Strumke of Stillwater Artisanal Ales, one of the fastest growing and most present people in the new Gypsy Brewer movement. He chose Baltimore as the location for his new pub Of Love and Regret, opening later on this year in the Brewer's Hill neighborhood. The pub is being supported by local restauranteurs of Jack's Bistro.

Me and My lady Buddies at another Pratt Street Ale Fest.
You can see Brian Strumke's Bald Head in the background.
It's cool to meet the brewers when you try their beer!

Add to that the growing popularity of Hugh Sisson's pirate themed Heavy Seas Brewery, and their newest gourmet beer venture the Heavy Seas Ale House, Alewife and its infamous Smokeburger, The Brewer's Art, Pratt Street Ale House and Oliver's Ales, Max's Taphouse, Mahaffey's, Wharf Rat, Judge's Bench, The Perfect Pour, Frisco Taphouse, Punk's Grill, Tsunami... the list of local breweries and beer bars goes on.

Has anybody checked out all of the fantastic festivals held at Heavy Seas brewery? How about Pratt Street Ale House's Real Ale Festival? Max's Belgian Beer Festival?

Baltimore also has some great beer bloggers who are always updating about local events and great beers: BeerinBaltimore.com BeerSimple.net

I love Asheville, but Brewgrass doesn't hold a candle to the quality of beer you get at the Pratt St. Festival. Most breweries just offered their flagship brews which are widely distributed. It's a great way to introduce people to the craft beer scene, but for devotees it's just a nice venu to get drunk for $40. Pratt Street on the other hand has a great selection of casks at all of their events so even if you have tried a beer before, it's not likely you've had the cask with special ingredients!

Pratt Street, by the way, brews under the name Oliver's. They regularly invite local beer shop owners and restauranteurs to join in the fun making guest brews to release to the public. Last year they partnered with the guys at Dawson's Liquors, a retail shop about 45min away in Severna Park, and the owners of Punk's Backyard grill, a little restaurant and beer bar in the Annapolis Mall.

The last two years Baltimore's beer scene has begun to bloom. Baltimore is hopping in on the craft beer bandwagon, using breweries as their city mascots, promoting beer bars with awesome food, and leaving the city full of beer-lusting zombies.

Please explain to my what is exciting and new in Washington, DC? Who is getting involved in the beer scene? What's making it grow? I hate to say it, but I must be missing something.

Then there is the South and Charleston, SC, a beer drinker's paradise. I know Asheville has a lot to offer. Wait a second, is Asheville really in the South? I mean it seems more mid-Atlantic. Anyway, I'm not the authority on Southern beer towns. My experience is really just of Asheville and Charleston, but I think Asheville is firmly established as a BeerCity, and it's about time to pass the buck to a place thats growing and innovation and deserves some recognition!

Maybe, Charleston would be a good option? To begin with, in South Carolina alcohol is allowed to be sold in grocery stores. So almost every single store that has food also offers a nice selection of craft beers. Even the Piggly Wiggly has a growler station! Nearly every restaurant has both draft and bottled craft beer options. Westbrook, Holy City, and Palmetto recently joined the list of breweries in town and their beers are all exciting, not just another pilsner style beers. The tight knit community has populated each and every bar with at least one of each of these breweries' beers on draft, so you're never far from fresh beer.

And they have Charleston Beer Exchange, in their 4th year at the retail business, recognized as one of the best retail stores in the world and the best beer retailer in the US (along with their Greenville location). They host, along with COAST brewery, the annual Brewvival, a festival which showcases hundreds of unique offerings from breweries around the country and beers that aren't even distributed in Charleston. CbX also hosts rare beer Tuesdays which give you the opportunity to try cool casks and kegs each week. They brew their own at the local breweries for special events and CbX hosts beer dinners at local restaurants around town.

Brandon Pyler, one of the CbX crew even teaches beer education classes at the local culinary institute.

And they are just one small group of the beer loving denizens of this great southern city.

Sadly SC is having a hard time competing with NC's draw on the bigger breweries. Please read The Red-Headed Step Carolina via CHSBeer for some details about that dilemma. But heck, SC can just keep opening more local breweries and pumping out delicious brews from within.

I can't even begin to list the restaurants and bars and events related to Charleston's burgeoning beer scene. I have a million more reasons why each of these cities deserves to be recognized at the BeerCity USA 2102. But, it's too late to get them on the ballot so I will petition for their placement next year.

I'm gonna keep on the case, and I will be ready to rally the troops to nominate both of these great cities for the BeerCity USA poll 2013!

It's Spam-tastic!

noreply@blogger.com (Robin@ Good for the Palate) — Sat, 21 Apr 2012 03:40:00 +0000

You heard right. I made something involving Spam, and it was delicious. But it's not my fault. It's my boyfriend's fault.

My boyfriend Chris' grandmother is Hawaiian. Tutu (the Hawaiian word for grandmother) and her husband raised six kids in Hawaii, so they had to be fed resourcefully. Sometimes she made food from scratch and sometimes she just doctored up the stuff she had in the house. The recipe we have for Tutu's Beans is the most treasured dish at any cookout.

One of the family's other favorites is Spam Stew which isn't amazing but it's a great way to make $10 feed eight people.

Here is a photo of Tutu and Grandpa back in the 70's at a BBQ in Hawaii.

I resisted trying Spam, but finally I gave in when Chris' father made spam musubi a few months ago.

I don't know if Tutu ever made Spam Musubi for the kids, but I do know that it's a Hawaiian tradition. musubi is basically sushi with spam instead of fish. It is awesome. You can really use any meat or veggie you like as a substitute for the spam.

This meal is so fast and easy you won't believe it. Plus it's really not that bad for you, with the exception of the Cheetos (its interesting that two of the five ingredients you need for this meal have their own website :o/ ). The Cheetos really are delicious with the musubi. Chris' mom and I were just starving waiting for his dad to make the musubi so we snacked on the last of a bag of Cheetos, the crunch was so nice next to the pillowy rice. I bet some crunchy parmesan squares or parm covered crunchy veggies would be a sufficient substitution.

I actually did some research and figured out that spam is probably better for you than your average grocery store sausage or hot dog. It's only got pork shoulder, ham, water, salt, and sodium nitrite as the ingredients, and a single serving is 270 calories.

As usual I doctored my version up with something special. I added some Nori Komi Furikake to my rice. It sounds so exotic but it really isnt. It's super small pieces of Nori, Sesame Seeds, Sugar, and Salt. I purchased mine at H&L Asian Market here in Charleston, but I'm pretty sure Whole Foods carries some type of rice seasoning. If not it should be easy to order online.

For lunch today I made a healthier version using my new favorite fridge staple Harumi's Onions. The recipe for these came from Everyday Harumi's recipe for Katusdon. I just love these with anything. Anyway, I heated up some leftover rice from last night, smeared it on the nori, added some furikake and 1 or 2 tbsp of the reheated onions and I was set.

This is a photo of the nori coated in rice and furikake.

Life is Great

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 10 Apr 2012 18:25:00 +0000

I'm settling in to Charleston.

It's been a bit difficult as you can see..

The day of arrival.

Happy Feet

My beautiful best friend Kristin came to make the transition less stressful

We went biking over to Acme Cantina on Sullivan's Island.
I need to remember to try their hot wings. They looked tasty.

We made BLT's to save money. Helps to make up for so much gas!

We played with her puppy on the beach.

My hair loves this weather.

OOOOO they have great beers in the grocery store here. Left Hand makes good stuff. This sounds AWESOME. Doppelbock with Lapsang Souchong.

I cooked Tilapia with fresh sugar snap peas, bell peppers, onions, jalapeno, and a miso-soy dressing.
Yummy and cheap lunch!

I also made it in time for the opening day at the Marion Square Farmer's Market. All the vendors are friendly, the prepared foods are wonderful, and the arts and crafts are unique. One of my favorite east coast markets.

When the sky is this blue without a polarizer, you know you're gonna have a good day!

Street Hero Banh Mi and Vietnamese Tacos. See Below

Cha Lua Banh Mi with pork pate and vietnamese ham. The crispy onions are a fantastic touch! Holy Crap, This was the best banh mi I have had outside of Vietnam.

Lee Burbage grows and sells Island Thyme Herbs organically!

Fresh Juice from the Juice Joint is exactly what I needed after a class at Bikram Yoga Charleston.

One of the most exciting finds at the farmer's market was Celest Albers Green Grocer stand. Saturday she had gallons and quarts and pints of fresh raw milk, something that is illegal to sell in Maryland. I had never tried raw milk so I was excited to give it a shot. I have been having some lactose intolerance issues and asked Celest if she thought raw milk might be a good option. She informed me that lactase (the enzyme that eats lactose and allows your body to digest milk) occurs naturally in raw milk, but is killed during pasteurization, along with a variety of vitamins. So the thought is that raw milk should be easier to digest than pasteurized or ultra-pasteurized milk. I had a small glass at breakfast today, and so far I haven't noticed any tummy trouble. The milk is gloriously rich and has a faint grassy flavor because all of the cows are grass not grain fed. I am inexplicably excited to give raw milk a go. I'll update later in the season if it seems to be a solution to my problem. Celest also told me that the flavor of the milk will change throughout the season as the cows begin to eat different seasonal grasses. Currently they are munching rye grass among other tasty treats.

You'll find everything from spinach to popsicles at the market. M.P fit tons of these goodies in his little King of Pops trolley. I think everyone at the market had one. I tried the Grapefruit Hibiscus, M.P. told me he picks the grapefruits from his grandmother's trees in Jacksonville! The flavor was citrusy and not too sweet. AND it didn't stain my mouth, cool!

I also make a pit stop at the H&L Asian Market on Rivers Ave. Thank god for this market! Charleston is known for great food, but it lacks in the Asian restaurant scene.
I made some tempura udon with fresh local shrimp and stocked up on other Asian staples.

No More 'Mallows! Recipe Contest - Tasso Ham Gravy Over Chipotle Sweet Potato Biscuits and Collard Greens

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 27 Mar 2012 19:54:00 +0000

Sometimes you get lucky in the kitchen. A simple meal you make with the scraps of leftovers is often the most satisfying. It's convenient, it doesn't cost a lot of money, it feeds a lot of people, and it is mind-meltingly delicious.

Chris' Surprise Birthday Brunch on Sunday met all of those qualifications. Running very low on cash, and very high on promises of a brunch for 12 people, I had to scramble to find a menu that wouldn't end up breaking the bank. I also had to make something I could whip up in a groggy blink of an eye.

Lucky for me, my kitchen is fairly well stocked and my freezer holds endless treasures. I managed to get all 12 people in my kitchen on time, and have all the food ready in just under an hour, with time to stash my apron before opening the door to the guest of honor.

This meal could not have been more perfect. Tasso Ham Gravy over Chipotle-Ginger Sweet Potato Biscuits, and Collard Greens is truly what I had laying around. All I had to purchase for this meal was a container of buttermilk, a bunch of collards, and a few poblano peppers. The tasso was in the freezer, homemade for Charcutepalooza in April, and I always have sweet potatoes on hand.

My friends were happy to supply beverages and Chris' mom, Mary Fran made a fantastic dessert.

There were happy stomachs all around.

Slice open those beautiful biscuits. Scramble up some eggs, and lay a few slices of the tasso ham right on top. Drown in gravy and serve with a big helping of collards. Finish off the meal with some warm and comforting Peach Cobbler.

PLEASE NOTE: This is a repeat blog post for entry into the No More 'Mallows! Recipe Contest

Three Years of Eating with Good for the Palate!

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 26 Mar 2012 17:09:00 +0000

Good for the Palate is officially three years old! I launched it on March 26th, 2009.

I'm going to celebrate with a tasty, healthy, homemade lunch. Some simple rice seasoned with nori komi furikake, sauteed mushrooms and pan fried tofu.

While you ponder this tasty dish please check out some of my favorite posts from the last three years.

Vietnamese Spiced Paté - Charcutepalooza - August 2011:

Dinner Date - Braciole and Beers - August 2011:

Tasso Ham Gravy Over Chipotle Sweet Potato Biscuits and Collard Greens - July 2011:

Meeting my Meat - A Visit to St. Brigid's Farm and Brooks Tavern - June 2011:

“You Never Sausage a Place!” - May 2011

Molten Chocolate Magma Gingerbread Cookies - February 2010:

Homemade Carnitas - November 2009:

Change is a Piece of Cake

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 25 Mar 2012 01:38:00 +0000

Today I am hungry for change. I grew up in the house I am sitting in now. As a child I always thought I would move someplace far away. Then college came and I didn't know what to do with myself, didn't know what degree I wanted. So I stayed close to home.Now, I think it's finally time for a change.

I have a love affair with Charleston, South Carolina. There is no hiding that. I'm fairly familiar with the town, and every year I spend more and more of my vacations there. But I'm sick of spending all my vacations in the same place. Instead, I'm going to move there. It will give me an excuse to vacation someplace new.

I am packing up my knives, and my cookbooks, and my technology and my clothing, and my beer, and I am getting outta dodge. Don't worry, I will still be cooking, and eating. My budget may be slim for a few months. This usually means pasta with butter and cheese.

I'm moving to Charleston because I'm hungry. Every time I go to this city I find out about new and exciting food adventures I could be partaking in. I will have lots of new food adventures ahead of me so my budget will have to be adjusted.

I am concerned about one major problem. From what I can tell, the quality and variety of ethnic foodstuffs available in this wonderful southern city is dismal. After our last trip I decided I'd better try to stuff my face with asian food while I'm still up north.

The last few weeks I've been cooking my way through Everyday Harumi, making some fabulous Japanese inspired cuisine to help me slim back down and also fulfill my appetites.

Japanese cuisine really isn't all that complicated. It's just a matter of fresh, good quality food. And its so comforting to know you can make a million different dishes with like seven basic ingredients. If you have tofu, soy sauce, mirin, sake, miso, rice and sugar, you're set.

I also made the katsudon and some meatballs which were both incredible. I will say, you need a scale and an idea of how to cook before purchasing this book. It's not the best for the novice chef. I have found that when I get all my mise in place I don't usually like the ratio of aromatics (onions and garlic) to protein so I really cut them down a lot.

If you just want a spring board for asian cuisine, this is the place to go!

Miso Ramen for lunch

Miso Ramen for dinner, with berkshire pork belly.
Why won't ANY of my soft boiled eggs peel nicely?

Salmon and shrimp cakes, glazed pumpkin with sesame seeds, bok choy and trumpet mushrooms

This is what Chris does to deserve delicious dishes

The photo below has been my laptop wallpaper for close to a year now. It seems to have been the perfect inspiration for me.

via Roost Blog

Beer, Bacon and Butter

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 02 Mar 2012 05:19:00 +0000

That is my new mantra. (My friend Valencia kindly identified it for me)

Beer in this case can be further elaborated to include bourbon, and Brewvival (and cocktails and spirits of every type known to man).

Bacon is a more specific term for the broader category of pork, and by association all food.

Butter is the the silent backbone. It's presence an indication of a later appearance of breads and pancakes and other complex carbohydrates... which is never a bad thing.

Chris and I just returned from a Beer-grimage (?) to the south. We know that the jovial eater can only be rewarded by a trip down south because it is the homeland of the three b-s. Our vacation started with plans to attend the Brewvival, a festival of beers held in Charleston, South Carolina. It quickly morphed into a stomach distending, belly bulging gourgefest through Asheville, Greenville and finally Charleston.

We decided to take our time on the way down, being sure to stretch our stomachs and give our livers time to adapt. After av and gv(see post here) we took the southern byways straight to the Isle of Palms and Charleston.

If you follow this blog, you know how utterly in love I am with Charleston. Somehow after this last trip, the city figured a way to enamor me more.

I have to credit Brandon, Scott, and Rich at cbX for taking some time to invest in the Chas. dining scene. They gave me a list of their favorite places in town and my palate is forever in their debt. My waistline however is less pleased.

I will start with our meal at Husk.

If you've waded throught the annuls of the internet far enough to find my little blog wonder, I'm quite sure you have heard of Husk and Chef Sean Brock. If you haven't then you need to eat more.

I'm on the bandwagon here. No surprise, Husk is phenomenal. The front of house also deserves an award for service. There is a team of people running this place and each of them is utterly professional, in the most Southern and welcoming kind of way that makes my heart swell (or maybe that was all the pork fat).

A great restaurant experience starts before you walk in the door. In the case of Husk it actually starts next door at the bar, with Weaver. A little hint for judging a bar: if there is a leg of ham on the counter your'e in the right bar.

Husk Bar is known to have a great selection of top notch bourbons. A good example is the Pappy Van Winkle barrels given to Chef Brock by Julian Van Winkle (PvW's master distiller). Chris made sure to try the 20yr version. In addition to the straight booze, Weaver takes bourbons and whiskeys and all those other beautiful spirits and creates some tasty freakin' cocktails that are perfect ways to start off your meal.

On Tuesday night Weaver was concocting some new treats which he let us taste in exchange for some creative names. Weaver even let us name a few cocktails, though I can't be sure the names made it to the menu, if you see Purplexing, The Dark Passenger, or Stockholm Blues take a photo! Weaver makes his own ginger beer, salts kumquats, and finds uses for indigenous little bitter oranges. The cocktails are cool and inventive, and the service is perfect.

That's the Fire in the Orchard on the left (a seasonal riff on the Old Fashioned with cointreau, applejack brandy, smoked apple juice, bitters, pickled jalapenos a sugar cube, and ice), with the 'ham on a plate' sliced fresh off the leg!
photo: Chris Rausch

I got a classic cocktail introduces in the 1934 Official Mixers Manual by Patrick Gavin Duffy. Its a beautiful and refreshing blend of St. Germaine, Wild Turkey Rye, Lemon, and Grapefruit juice.

Weaver mixing up some Housemade Ginger Beer Mules

I almost forgot to mention how excruciatingly delicious our meals were. We shared pork ear lettuce wraps, clams, and chicken skins. I had the chicken fried lamb which was so good I had no problem only tasting, rather then engulfing Chris' equally delicious cornbread stuffed quail. For dessert I had a salted brownie which was a little dry for my liking and not really salty. Chris got the chocolate chess pie which I liked much better, but still wasn't impressed by. Good, but not amazing. I guess the cocktails and wine made up for the dessert lacking a little. Their wine menu is organized by region and soil type which is super cool for me because it means something.

The most fantastic thing about Husk and their food, and their service, is the reality that they are just the tip of the ice cube floating above the delicious cocktail of restaurants in Charleston.

My other favorite meal was unquestionably the last in town, our brunch at The Macintosh on upper King Street. One bite into this meal I had decided it was the best brunch I had ever had. Chris got Rabbit and Sweet Potato hash with two poached eggs, and a side of buckwheat pancakes. I did as ordered by Rich at cbx, opting for the pork belly with bone marrow bread pudding and a poached egg. Seriously, need I say more? The only thing wrong with the meal was the butter hitting the table without any bread or spoons in sight. That's just plain mean.

I also had a delightful cocktail called (most appropriately) the 'Stay-cation' (you don't have to ask me to stay on this vacation). It was a pretty cool combo of Stoli-Vanilla Vodka, the Italian liquer Averna, line, pineapple juice and my new favorite liquer St. Germaine (elederflower flavored).

I was so ridiculously full I could hardly think but the meal was fantastic and so I couldn't squelch my curious palate. Chris and I had to try dessert because I judge a restaurants true worthiness based upon their desserts' ability to wow me. In the case of The Macintosh, I'll just say WOW and leave it at that.

The Pork Belly of Love

Our Meal, drinks included here

An orange panna cotta with toasted meringue a short bread crust, and candied orange slices. Holy CRAP!

I can't believe I still haven't gotten to Brewvival yet! ugh.

I tried over 30 beers at this event. Seriously, Brewvival is fantastic. I love it because the guys at cBx make sure it's a fun event. There are beers here that you can't try anywhere else besides their source, there are brew masters, there are storytellers, you can taste the beer and learn something cool about it's origin and I love that.

This year my favorites were totally off my radar.

The all time best was the Ich Bein Lime (Key Lime) Berliner Weisse style from the Funky Buddha Brewery and Lounge in Boca Raton, FL. This is worth a trip to Florida. It was slightly sour and sweet and citrusy and made me crave another slice of Chris' Moms absolutely awesome Key Lime Pie. I could drink this for days. Their Coconut Chocolate Porter, Last Snow, was the beer that caught my attention to begin with.

A blurry photo of me and their brewmaster Ryan Sentz at Funky Buddha
photo: chris rausch

Cigar City is also from Florida, and also awesome.

I also loved the Trogdor the Burninator Dopplebock from Avery, though the name didn't really make sense for a Dopplebock, I do love the usage. In case you don't understand why that is so cool, click this link to travel back in time to when I was in high school, and you will understand (also, check this one out, don't forget to click the light switch at the end of the video to see the best part).

Fullsteam is a cool new brewery out of Durham, North Carolina. We have met one of the owners and sales guy Sean a few times now and he is pretty excited to hock their stuff. As he should be cause it's yummy. He poured me a tasty Summer Basil Sour, another sour with just the right balance of flavors. I think this would be amazing with a bowl of Pho or some Thai food.

They didn't have it at Brewvival, but I had a glass of Holy City's Pluff Mud Porter at Closed for Business on Friday and really enjoyed it.

Holy City is another local brewery. Maybe it's just cause I got cool water guns but I recall really enjoying their Laser Pants Belgian Strong Pale Ale

The tap handles and attire at Palmetto were pretty sweet. As was the Beer.

A Scotch Egg at Closed for Business made me a happy camper.

Baltimore's famous Gypsy Brewer, my buddy Brian 'Stillwater' Strumke and I discussing the Hall and Oats Hotline over a glass of Holland Oats

My favorite of the Stillwater offerings at Brewvival. The Saison Darkly was pretty yummy too.

That seems like a sufficient amount of info for now. I'll probably share more about the trip and our favorite new places sometime in the future.

Go check out Chris' post on BEERsimple for a more accurate description of all the booze.

We can't wait to see you all again next year for round four!

Wading Through the Stream of My Consciousness

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 27 Feb 2012 22:02:00 +0000

Being a blogger as I am, I have this fatal flaw that I can't seem to find my way around. I am a terrible writer, and a worse storyteller. Letting this cat out of the bag may seem like a scratch in the face to you, my tens of avid readers, who enjoy my blog.

To everyone out there reading this blog, or doing whatever it is you do on this site, I thank you for laboring over my run-on sentences, ignoring my bad grammar, and wading through the stream of my consciousness. How you have not been dragged into the undercurrent is a mystery to me.

I assure you that I am trying to learn to write. I just don't know how. They say admitting to a problem is the first step towards a solution. I love to read, and it's always helpful to inform my writing with someone else's better judgement. So I'm gonna go check out some good blogs. If you have any tips, please share.

I have so many stories to tell you but right now they are all jumbled in my head. Hopefully soon they will make it out of my mind and onto your computer screen.

Most recently I have been inspired by the writings of Molly Wizenberg at Orangette.

So far in the land of awesomeness...

noreply@blogger.com (Robin@ Good for the Palate) — Sat, 25 Feb 2012 14:42:00 +0000

As you avid readers may be aware, Mr. Christo and I are headed for COAST Brewing and Charleston Beer Exchange's most awesome beer festival ever, the Brewvival today Saturday the 25th!

We left last Saturday night and hit our favorite bbq joint, Due South in Christiansburg, VA. I finally got to try the beef brisket (only available on the weekend). Then we made a mad dash for Curate in Asheville which is one of those places I doubt I will ever be able to pass up ever again. For more details about how awesome those places are check out my Asheville gushings.

Leg o' Serrano

The next leg of our trip was Greenville, SC to meet up with out favorite bloggermeister, the dubious DMc of It's a Fucking Beer, at The Community Tap (basically the store I would own if I owned a beer store, plus cheese). We grabbed two orders of "The Trucker" for brunch at The Bohemian at his behest. We were hoping to try some of the good ethnic foods in town but sadly nothing was open during the day. The Bohemian wasn't bad by any stretch, but it didn't exactly stand up to Early Girl in Asheville.

Dinner and drinks at The Trappe Door and Barley's and then a sleep over with our buddy, Chris' fellow guitar fiend friend, Rhett, in Pendleton. We came dangerously close to visiting Clemson, but I was able to avoid it. My dignity is intact and I can return to my MUSC graduate parents triumphant.

Thomas Creek is artfully situated on the way out of town so we set up a tour. What better way to kick off the SC leg of the trip, than a brewery tour at 11:30am? Paige showed us the place in full brewing glory, with the help of her two assistants Porter and Nugget. Their beers are always something worth trying. We had some Conduplico and it was awesome Look for Paige today Saturday at Brewvival, and ask her lots of questions, she knows the answers.

Once we finally rolled ourselves into Charleston we began to make a ruckus. We have been doing our best to check out the new hot spots in town. It seems like food around here only gets better. I have had so many fantastic meals in this city its hard to go to sleep without dreaming about breakfast the next day.

I always love recommendations from the local businesses so thats where I start.

However, this year I cheated a little. We stopped in at Barnes & Noble (what am I going to do when book stores don't exist anymore?) before the trip and I picked up the latest copy of The Local Palate. It's a magazine mostly about Charleston, how convenient. They had a feature about Cypress' executive chef Craig Deihl. Apparently he has been aging meats above the restaurant and making beautiful charcuterie with it for quite awhile now. I don't know how I have been unaware of this but I'm glad I know. We made it to Cypress for the first time ever on Monday night. The charcuterie was definitely the star of the meal, but the cauliflower soup with mustard oil and crab came in a close second. Minus some small tweaks, I felt the meal was pretty darn good.

Chris and I did Bikram Tuesday morning at the Bikram Yoga Charleston's Mount Pleasant location. He hadn't been to the studio down here and he was really impressed. We grabbed lunch at a spot called Gaulart & Maliclet aka Fast & French on Broad (thanks for the recommendation Paige!). This place is a super old school lunch counter with fairly classics french lunch fare, and tasty looking soups. Really an interesting little haunt. I hope to make it back there again in the future. We could only share some snacks since we had to save space for dinner at Husk!!!!

The Swizzler

After recuperation and some shopping on King of course. Chris got a bunch of snazzy new digs.

We dropped in for a cheese tasting at one of the newer Chucktown establishments Goat, Sheep, Cow. Holy Gosh I can't explain the excitement when I see new cheeses! I tried everything I had never seen before and vowed to return with and appetite and time. I had the opportunity to return Thursday night and I will surely share the glory with you all once I am able to partake of it.

We proceeded to the best place in town, cBx to see Rich, Scott, and Brandon and have a chat. They are jerks and made the trip twice as complicated by telling me about all the hot and tasty new places to eat in town. Food and Booze have since been forced to duke it out for space in my belly. Its not working out so well. Thanks guys!

We also grabbed some mini growlers of The Rare Beer Tuesday Feature: Brooklyn Brewmaster's Reserve: Mary's Maple Porter, and Westbrook Mexican Cake.

Dinner at Husk is its own post so you get to hear about that later. In fact, I think thats enough for now. I have to go enjoy the sun, and the fun.

I'm off to grab breakfast at Sea Biscuit so we can all load up before the festival.

I will see you on the front lines!

The Huntress

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 31 Jan 2012 17:56:00 +0000

New Year's Resolution #1 and ONLY:

This year I will hunt, kill, clean, dress, process, cook, and eat an animal.

Some people make New Year's Resolutions, like "I'm going to diet" or "I'm going to get more exercise."

Actually, most people make those resolutions.

Except that I can't diet and I already get enough exercise. When I have try dieting I always end up eating twice as often, and twice as much food because I can't satisfy my cravings. If I just eat the foods I want, and do my very best not to overeat, then I eat a reasonable amount and I won't gain weight. That is a lie, I will still get fat, because as my friend pointed out, all I eat is Beer, Bacon, and Butter. I have a devilish smile on my face after typing that sentence.

I don't need to resolve to get more exercise either because my dirty little secret is that I love to exercise (I know I'm nuts). Check out Bikram yoga if you are curious about how I stay in shape. I am addicted. Feel free to question my mental health at this point, but physically I know I'm toned and happy with my body. Feeling good about yourself is the best way to convince you to continue to exercise.

What I'm not happy with is my eating habits. So I am resolving to change them. I am going to try to reduce my footprint on the environment, and lighten my moral burden...by eating it.

I feel guilty eating foods that are grown without regard to their effect on the environment, and without concern for moral righteousness. I can't turn a blind eye to all the mistreatment of animals and unsustainable farming of vegetables that is happening out there. I'm a carnivore through and through.

I have decided I am going to work on eating meat that is more morally sound. I have to define this complicated topic, but I figure beginning with wild game is a safe way to ensure no human moral trash has tainted my meal.

I am going to "bring home the bacon." I will eat an animal whose life I have taken consciously, in an attempt to feed myself. I hope that by the end of the year I will be able to say that I have learned a lot about myself, about the world around me, and how to feel good about eating the things I love.

First Step: Meat 101 at My Butcher and More in Annapolis.

My good friend Mike Smollen (you'll remember his store from my sausage making video) hosted a wonderful introduction to butchery class this past Tuesday. Mike sources his meat from local farms that are environmentally sustainable, morally responsible, and have a fantastic final product. He dry ages his meat in house to enhance the flavors. This class is a way to teach his customers about the value of the way he runs his business.

We worked on a half pig because the cuts are less complicated than a cow, and larger than a lamb. Plus, pork rules! All it did was whet my appetite for breaking down a carcass. It was freakin' cool. See photos below:

Mike the Butcher, showing us the tools of the trade

Mike went through the carcass piece by piece to tell us where each cut comes from.

Yum Pork.

Every one had the opportunity to cut into the animal and ask questions about the quality of the meat

We used some of the scraps to make fresh sausage.

The class was a fun start to The Huntress project because I began to imagine what it will feel like to stand in front of a whole animal, that I have killed and begin to break it down. I can begin to see how much work it will take, and how much emotion it will involve.

This endeavor is unplanned but I'm looking forward to it's progression.

What's the next step? I don't know how to shoot a gun. I have to learn how to kill the animal quick, and clean.

I'll keep you informed of my accomplishments.

Stay tuned for mayhem!

CBX Brewvival at COAST Brewing Feb 25th 2012!

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 22 Jan 2012 16:31:00 +0000

Brewvival Round 3 is just around the corner and the brew crew is gearing up for a long week filled with lots of fun!

This year Chris and I are making the obligatory pilgrimage to Due South BBQ in Christiansburg, VA, on our way down. We will have our first evening in Asheville. We will grab some good stuff from Bruisin' Ales and dine at Cùrate. When we went down to Av for Brewgrass Festival last year we had a fantastic meal at Cùrate (check out the old post here). I think about the Sangria and the Branada de Bacalo and basically the entire meal on a regular basis. Honestly I think this is probably my 3rd favorite meal ever. The restauranteurs trained at El Bulli and the skills they learned followed them here. Its an awesome place. One of the most difficult decisions I will have to make on the trip is wether I want to go to Early Girl or Cùrate for breakfast the next day. I am super excited. I am certain we will stop in at French Broad for some chocolate bars and hot chocolate and maybe grab a beer at the Thirsty Monk Pub.

Hopefully we will get in at least one brewery tour in NC and a couple in SC. After Asheville we will meet a buddy in Greenville. The Community Tap and Greenville Beer Exchange are on the list for visitations. I need to start researching dinner in Gv on Yelp!. Any stomach slaughtering recommendations are requested and welcome.

After Gv its off for the week in Charleston. I am hoping for another slew of unseasonably warm weather. Chris and I cannot wait to try Husk for the first time. Husk was named Bon Appetite's Best New Restaurant in America 2011, and Chef Sean Brock, amongst other trivial things that make him cool, has one a James Beard Award in the past for his work at McCrady's (another Chas favorite of mine). I expect to check out Charleston Beer Exchange, Poe's Tavern, a first trip to Closed for Business, some mussels in guinness sauce, and bloody marys at The Blind Tiger, a downtown bar crawl beginning at the Griffin, a first trip to The Charleston Pour House, and one of my favorite spots Burn's Alley. Obviously breakfast will happen at Sea Biscuit Cafe. I am craving a ham and egg from them right now. Oh man I am hungry.

If I have time for anything else besides Bikram, I will be amazed. Here are some photos of the wreckage and destruction of seasons past:

Chris and I in our "It's a Fucking Beer" Blog shirts, courtesy of Dan McCord

Shrimp and Grits at Early Girl in Av

French Broad Chocolate- Cheese Plate in Av

Part of the crew during our Vendu bar crawl

"IT'S A FUCKING BEER!"

The way to be greeted after an 8hr drive? Shrimp Boil

The fight over the Guinness Sauce at Blind Tiger

Girls at The Griffin

It's going to be a good beer festival if the signs are hand written instead of on tap handles. More unique.

Soak up the Booze

The whole crew, minus photographer Chris.

Me, Brandon from CBX and KB

Dan of "Its a Fucking Beer" and Chris

CHEERS!

Change of Pace

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 05 Jan 2012 19:35:00 +0000

HELOOOOOOOOOO!!!!!

I'm trying to call to you from the void. I fell very deep into the void, and it has been a very long time since my last post. I apologize for that. I have been letting life suck the life out of me.

I can't seem to get back on the food train, but since I miss blogging, I'm going to post some stuff I have been doing for the last few months. I have been addicted to Pinterest. It is a great place to keep inspiration organized. I have been checking out cool kitchen and home wares, and designs and clothing and lots of random stuff.

Before I went to school to become a photographer... and before I decided I loved food more then photography... I went to school to be an interior designer. I wanted to design kitchens. So, I went to art school and did not like being an interior designer. But I still love design, and I love photography, and I love kitchens, and I love fashion. So, here is some cool stuff I have been checking out. I hope its fun for you to look at. Maybe it will inspire you. Maybe it will inspire me.

The ceiling is sooo awesome

I LOVE color in the kitchen. Plus Copper is hygienic. Cool.

Rocking Cabinet!

Rustic Kitchens

Working in a Restaurant, and wearing a uniform, I need to do fun things to my hair . Braids Rock.
Check out Sea of Shoes for some cool hair tutorials (and go to You Tube too!).

This purse is great. I'm addicted to geometric accessories right now. Check out Patricia Nash.

Chefs and Cooks can't wear jewelry all the time. But on your days off be proud of what you do. Wear a spoon ring!
Antique silver spoons shaped into rings. Check out LTCreatesJewelry on Etsy.

My new favorite nail polish "Mink Muffs" by Essie. Made affordable at Target.

Okay, its not much, but maybe its cool for now. Time to go. Follow me on Pinterest at Good4thePalate

"An Organic Orientation"- Beginners Guide to Having the Freshest Organic Food- by Evan Thomas

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 13 Nov 2011 19:10:00 +0000

Organic Produce Grown in a Grow Annapolis Community Garden

About the Author...
Evan is an architecture student studying urban planning with hopes of creating sustainable communities in the near future. He loves the outdoors, especially surfing, hiking and skiing.

Evan has recently paired with FindTheData.org to create a Farmers Market Database and a Plants Database. These interactive tools are intended to help users easily find markets and plants based on the criteria that matter to them. The markets listed in the tool come from the US Department of Agriculture’s farmer’s markets database, and if a market is not listed in the tool, anyone can easily add or edit a market. Please feel free to add a review of the market too! Both tools are constantly being improved.

You can contact Evan by email at Evanthomas1 (at) gmail (dot) com

Evan contacted me to gain some insight on the Farmers Market Finder Tool. I love to check out markets when I'm on vacation, or out for a day trip. I always get frustrated when searching for location, and hours of operation. I am so excited to see a searchable database of markets. Please check out the site and help Evan to improve the data!

A guide to finding your way to healthy food that’s grown without chemicals and pesticides.

You’ve got two options when it comes to eating organic: grow your own, or shop for it.

The decision to buy versus grow organic relies in part on where you live, but doesn’t depend on it. Whereas urbanites benefit from proximity to farmer’s markets and grocery stores, rural dwellers have the space to plant. On the other hand, cities inspire creative spatial planning, and suburbs often attract the best farmers markets.

So what does this mean for finding organics in a city or suburban area?

Every Sunday (and the 6 days in-between) thousands of people visit farmers markets across the U.S. in search of the finest and freshest ingredients. Finding the best farmers markets shouldn’t be too hard considering how popular organic food has become in the last decade. In New York alone, over 30 markets dot the city streets of Manhattan selling everything from baked goods to cheese to seafood and vegetables. So there’s bound to be one close to your home. But for the more adventurous, growing plants with edible berries and seeds in the city just takes some planning.

No matter where you live, the benefits of eating organic food are well worth the time invested in planning. Here’s a quick guide to your options for eating organically grown foods.

Organic Gardening
Setting up an organic garden first means picking a plot. In cities, limited space drives creativity in garden planning; building indoor gardens inspire the enterprising organic grower. Community gardens continue to pop up around the cities, making this a viable plan for beginners.

Check out our local community gardening group Grow Annapolis!

The most important thing to remember is the size of the space available to you. Every kind of plant requires a different amount of space, and city gardens put heavy constraints on how spread out your plants can be. Look for plants that will fit your environment: plants with small root systems, plants that tolerate moderate temperatures and most importantly, herbs, vegetables and fruits you love to eat. Tomato plants, lettuce family plants, pepper family plants, and common herbs (thanks, Simon & Garfunkel) are great for small spaces to get you started.

14th and U Farmers Market in Washington, D.C.

In gardening, and especially organic gardening, soil is one of the most important contributors to the health of your plants. Pay close attention to what kind of soil you buy for your pots or frame; organic means no chemicals or pesticides. And once you’ve planted the seeds to begin growing, use only water – no pesticides or growth aids – to take care of your plants.

Find plants for your garden that help each other as well. Planting other herbs and flowers in your garden can help the health of your other plants: garlic plants, alyssum, borage, mint and lavender all provide health benefits in warding off bugs, worms and disease in other common fruits, vegetables and herbs.

Shopping At Farmers Markets
If you can’t grow your own organics, you’ll need to know where to shop for them. Farmers markets offer great opportunities to find organic food. When you find a farmers market you want to visit, remember these tips for your next trip:

1. Go early: We’ve all heard the expression the early bird gets the worm. Shopping at farmers markets is no different. The earlier you can make it, the more selection you’ll have. If you’re looking for fruits and vegetables, you can take your pick of the entire selection as well. Waiting until the afternoon risks giving up the juiciest fruits, heartiest vegetables and even missing the market entirely.

2. Bring a bag: Make sure to bring plenty of reusable bags along for all your purchases. Vendors may or may not provide bags – you’ll probably be hard pressed to hear anyone asking, “paper or plastic?’ Either way, you won’t be wasting any of that paper or plastic if you bring your own.

3. Make it Organic: Watch out for labels on all the products at the market, and make sure to ask questions. Not everything will be organic, so read the labels first to find out how the fruit or vegetable was grown. If it’s not labeled, ask the vendor how they grow their products and if they have anything organic.

4. Meet Your Farmer: Farmers markets offer the opportunity to meet the person who’s growing your food. Don’t be shy – introduce yourself!

5. Bring Cash: You’ve left that plastic bag at home, so leave the plastic card at home too. While some vendors may accept cards, it’s better not to risk it. Bring cash and you’ll be safe.

6. Try Something New: You’ll find all the stalwart food groups at farmers markets: tomatoes, apples, carrots, lettuce and corn. But some the best choice could be something you’ve never tried before; farmers markets bring those bizarre and delicious seldom heard of foods together with the popular ones. Now’s your chance – take the risk!

7. Talk A Stroll: Especially if it’s your first time at a certain farmers market, walk the whole market before you settle in to buy something. This way, you’ll get to see all the vendors and their products so you know exactly what you’ll want to get. Make your purchases at the end of your tip.

All Photos by Robin Riebman and Chris Rausch

Stay Tuned! Next week there will be another guest post, and Thanksgiving is right around the corner.

Please check out Grow Annapolis for more information on local community gardening projects.

M.I.A.

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 24 Oct 2011 13:21:00 +0000

I'm moving, again.

I know I've been M.I.A.

Please don't forget me. I'll be back soon. And better than ever!

4th Annual Field to Fork Dinner at St. Brigid's Farm, Maryland October 1, 2011

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 14 Oct 2011 17:58:00 +0000

Last week Chris (BEERsimple) and I headed over to St. Brigids Farm for a Field to Fork dinner.

This was our first! We try to eat locally produced meat whenever we eat meat, but we've never had the pleasure of enjoying it at the source.

We were kind of there on official business as event photographers, but it didn't seem like work at all.

Although October 1st was a chilly Saturday, it was a fantastic meal and a great opportunity to connect with the community.

Proceeds went to Captian Andrew McCown and the Echo Hill Outdoor School.

Special thanks for delicious provisions and assistance via the following local businesses:

Flying Dog Brewery (Craft Beers) - Frederick, MD
Against the Grain (Artisan Breads) - Chestertown, MD
Lockbriar Farms (Vegetables) - Chestertown, MD
Colchester Farm (Vegetables) - Georgetown, MD
Chapel's Country Creamery (Cheese) - Eric and Holly Foster - Easton, MD

Chef John Keller and his assistant Alexander Maas - Kent County High School Culinary Arts Program
Chef Dave Perry and Staff - Casual Caterers - Stevensville, MD

Jim Stephenson's Band
Eastern Shore Tents and Events

Please check out the St. Brigid's blog for more details!

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Ramen with Berkshire Pork Belly

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 13 Oct 2011 20:40:00 +0000

Yes, this is a TERRIBLE iphone photo. But my camera is in the shop, and my computer keeps imploding.

Also, I am moving.

Things are a little crazy.

So, for now you get an iphone photo of some Homemade Ramen.

There is some marinated shitake, enoki, pan seared Berkshire pork belly, green onions, seaweed squares, and a whole lotta yum in that bowl. All covered in rich pork stock and garnished with a sexy ooey gooey soft boiled shoyu egg.

OH HECK YES!

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Asheville.Curate.Yum

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 21 Sep 2011 16:46:00 +0000

I know I missed Charcutepalooza again. Between the week long power outage, loosing everything in my fridge and freezer, packing for vacation, and being out of town for a week, there was just no time to make and or eat any sort of dish for the challenge. Hopefully I have a nice day off on Sunday and can make up for the time lost. We shall see.

I just returned from another food filled vacation. It's a repeat city, but all new adventures. Chris and I traveled to the distant land of Asheville, North Carolina.

Back in March we stopped there for a few days on our way to Charleston, SC for the Brewvival. We loved it and wanted to return. The Brewgrass festival this past Saturday (Sept 17th, 2011) was the perfect excuse.

On our first trip the beer store, Bruisin' Ales, and the reputation for being both "Beer City USA" and "Foodtopia" brought us into town. Despite being a small beer store, the proprietors of Bruisin' Ales, Jason and Julie, have a fantastic stock of beers. They are both super friendly, and every time I have popped into the store I have been party to an impromptu tasting. No complaints here. The store has been mentioned in every beer publication you can think of and it is rated the #4 Beer Store in the Nation 2011 by RateBeer. Not too shabby. They know their beer, and they also know how to have a good time. We have been lucky enough to run into them enjoying their craft at beer events on the East Coast. They love their business, and they do it well. I'm not telling you to go to Asheville just to buy a beer from these two, but there's no excuse not to.

The best part about going to Asheville is the drive. The rolling mountains are such a welcome change from the flat grass lanes that span I-95. Its soothing even before you get to your vacation destination.
Once in town, be sure you have an empty stomach. Chris and I had to leave town early because we had no room left in our bellies.

We enjoyed all of the food on the trip, but the most notable evening was at Cùrate. This Spanish style Tapas bar is nothing new, and that's the beauty of it. Very simple and traditionally inspired Spanish foods, where the star is the complexity of the flavor in a single item.

Cùrate is one of the gifts El Bulli has begun to bestow upon the world. Head Chef and owner Katie Button, along with the Service and Beverage Manager Felix Meana both worked with Chef Ferran Adria at El Bulli prior to opening Cùrate. The learned restraint and balance and complexity and playfulness and they are sharing it with us at Cùrate. The pair have created a restaurant with memorable food and memorable service, one enhancing the other to create an experience instead of just a meal.

There are few times in my life where I have eaten an incredible meal, and then been able to recall every detail vividly. Usually I will enjoy a great meal and savor each bite, and I can tell you I LOVED it before, during, and after. But I can't recall what I had the next day. I think it's because so often your mind gets overloaded by the sheer enormity, you get caught up in the ambience and the event (if you're dining for a special occasion). There are other things that draw your attention. This meal was not like that. As I said, each detail played upon each other to create an experience. The timing, the atmosphere, the server were all just right. This isn't the type of restaurant where everything comes in perfect succession and you have 9 waiters and a very private table all to yourself. I'm not saying everything was perfect, but it all worked perfectly together.

The atmosphere is cozy with welcoming chocolatey pumpkin colored walls and candle art warming the light. The tables are close together, and there is an open kitchen staged behind a short bar leading you down a hall, past the restrooms to your table... doesn't sound so inviting. But the light filled windows and the warm candle glow invite you to the table. The table setting puts you in a playful mood, making it seem as though you were in preschool again. The menu is your placemat, and your drink list slips out from your napkin which is folded into the shape of an envelope.

Before you can even look at the wine list you'll notice the pitchers of seasonal fruit sangria on the tables around you and its impossible to resist. The granacha wine, the cinnamon, the fresh watermelon and strawberries, with a hint of liquored spice and cirtus all perk up your tongue and get you ready for the onslaught of food.

We left no crevice un-filled in our stomachs that evening. We started simply with house cured olives, followed by a plate of jambon de serrano, jambon iberico, and jambon de bellota. Then we enjoyed the crispy fried eggplant with a honey drizzle and fresh rosemary. The combination of fried foods and honey is one of Spain's most delicious contributions to the culinary world. I could have eaten this dish for days. I nearly ordered another plate for dessert, although I would have wanted manchego crumbles in that iteration. I couldn't pass on the Branada de Bacalo, basically a hot dip of salt cod and potatoes served with crisp toasts. Imagine warm whitefish salad in texture, but no smoke in the flavor and a bit more earthiness. It just comforted your tongue. Chris loves anchovies so we chose a plate of Escalivada con Anchoas next. The roasted peppers, caramelized onions, and filets of anchovy were swimming in a bath of their own juices mixed with oiliness and a hint of 30yr sherry vinegar to cut through the fish. We planned to end the savory portion of the meal with Rossejat, a thin noodle paella, and the Butifarra con Mongetes, the sausage and fresh white bean dish served with all i oil. But we felt compelled to try one more dish, the Almenjas con Vino Bianco, clams with white wine, iberico, and toasted pine nuts. Those tiny little clams were so juicy and the broth so rich, I cannot believe we almost missed out on them.

Finally, we were finished the Sangria and moved on to dessert of Spanish Hot Chocolate, and Helado de Romero con Almendras, Rosemary Ice Cream with Almond Sponge Cake and Grilled Figs. The coolest thing was the sponge cake actually resembled a natural sponge, I'd never seen that before. But I couldn't leave well enough alone and I also had to order a cheese plate. When we sat I inquired about the plate, as I always do, and I was elated to hear the La Peral was the blue being featured on the plate. If there is one type of cheese I love above all others, it is Spanish Blue. There is always a fantastic earthy, almost clay flavor to them, a bit of grit, and a mild creaminess you just can't find in Roquefort or Gorgonzola. The plate also had La Serena which is so creamy it has to be served in a little bowl, and some aged Mahon. Those are basically my favorite Spanish cheese so I was thrilled. This was an incredible meal and I look forward to another opportunity to dine at Cùrate.

Sorry, no photos. I left my camera at home. More adventures from Asheville to come.

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Southeast Asia 5

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 07 Sep 2011 03:22:00 +0000

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Dinner Date

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 24 Aug 2011 03:23:00 +0000

Marc lives out in the country. He cooks. He is a photographer for a living. He likes music.

He is a good friend.

Once in a blue moon we all get together and eat... and photograph. Last time at my place we had a Spanish night with Jose Andres recipes from his book Tapas(check out the old post).

This time we headed over on a sunny and warm summer evening, with some good beer, and empty stomachs.

Thank goodness for empty stomachs.

As we walked into the kitchen our nose and ears were assaulted by goodness. The sounds of good music were wafting out way and Marc had been working all day making dinner. Pork Involtini (aka braciole here in the states) from the Frakies Sputino Cookbook. These beautiful pork rolls were filled with sharp provolone, parmigiano reggiano, parsley and bread crumbs, with a gorgeous tomato sauce. You could taste the time it spent simmering on the stove.

As backup he also grabbed a chunk of stilton, some crispy bread, threw together some mozzarella caprese, and made a shrimp cobb salad... just in case the pork didn't turn out.

Believe me, the pork turned out, but we were happy to stuff our faces with a taste of everything else too.

Chris and I brought over a pack of Lagunitas Little Sumpin' Wild, along with a Terrapin Indiana Krunkles Wheat IPA which was a present from our good friend at It's A Fuckin' Beer.

The Little Sumpin' Wild is a Belgian Strong IPA with some extra Westmalle Yeast for a tiny hint of funk. Compared to the original Little Sumpin' I'd say it just mellows out the sugary bitterness. It was really fantastic with the stilton. The nutty sweetness of the beer softened the blue cheese bite and the two balanced each other beautifully. They really cleaned up each others flavors, refreshing your palate for a new bite, then a new sip, then a new bite...

The Indiana Krunkles was exactly what I was hoping it would be. They describe it as a Belgian Wheat meets American IPA. It was more wheaty then bitter, very unfiltered, not terrible heavy, and nicely carbonated. The wheat calmed the bitter hops while keeping their fruity elements intact. I'm hoping to try some more Terrapin when we travel to Asheville later this summer.

So we ate, we drank, we listened to music, read through cookbooks, photographed, and had a night that makes life worth living.

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Charcutepalooza August 2011: Vietnamese Spiced Paté and Another Banh Mi

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 19 Aug 2011 18:28:00 +0000

Dive in face first. No, rather tongue first. Don't forget to sniff.

This paté is good.

It's goooood. I mean damn near delicious. I did myself proud with this one. I guess I've learned something.

The outcome seemed uncertain. I have to admit that I just don't enjoy grinding meat with my kitchen-aid. Next purchase: industrial strength meat grinder. Donations are welcome.

Oh yeah, and cleaning chicken livers SUCKS.

But I got it all together and ended up with some tasty, lip smaking paté, and a couple of really fantastic, pretty authentic banh mi.

Here's what ya do for the paté, well besides eat it of course:

After you make the paté, it's best if you leave it in the fridge for a day to flavor-ate before you eat it.

I am surprised mine came out so well seeing as I only had time to let it come to 120˚F instead of 150-160˚F before shoving it in the fridge for 24hrs. I had to leave for work so I didn't have any other option.

The second day I slowly brought it to an internal temp of 70˚F in a 200˚F oven (in a water bath). Then I cranked the heat to 350˚F until the internal temp did reach 150˚F. I pulled it out, cooled it on the counter and returned it to the fridge to flavor-ate. I don't know what the difference would have been if I didn't twice-bake it, but I was pretty happy with my results. The flavors were outstanding. Texturally it was a bit dry, but for my first shot at paté, I'm feeling proud.

Of course I had to go back and try to make banh mi again, like I promised. When I made them last time I had never had an authentic banh mi. Then I went to Vietnam (that post will happen eventually), stuffed my face, and returned to try again.

My first banh mi was awesome, but with the paté it was down right fantastic. Only thing that seemed to be missing was a thin slice of porchetta like sandwich meat. I have two more homemade Pork and Rice Sausages in the fridge so maybe I will attempt a banh mi colossus sandwich of epic drool inducing awesomeness again, after I climb that meat mountain.

If you want to see how I originally made the banh mi check out the post here. And for the sausage check out my video on making sausage, and the recipe here.

This time around I added a splash of fish sauce to the sirracha mayo, and used napa cabbage instead of bean sprouts. I also only had frozen carrots so I ended up with carrot flakes instead of shredded carrot, with no detriment to the sandwich.

I got sneaky and used the extra pork fat from the pate to spread on the baguette before I toasted it in the sausage pan.

Make this, eat this, enjoy this.

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Southeast Asia 4

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 15 Aug 2011 03:20:00 +0000

Japanese Sweet Fried Tofu and Ginger Mushroom Rice Bowl

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 10 Aug 2011 18:30:00 +0000

Ingredients are really important in simple cooking.

I used King Trumpet Mushrooms, maitake, and shimeji mushrooms. You could use any variety you like, I would stay away from shitake though because they can be so hard to chew, they aren't best for the soft textures in the rice bowl.

Here are my favorite condiments:

It's not REALLY rice seasoning, but I am SO addicted to this stuff. It's probably the MSG.
They make a blue package type too, the seaweed flavor is stronger in that one. Get the Green.

That's right, market it to children and beer drinkers.

BEST Soy EVER

I DONT like this stuff. It's to alcoholic and not enough sweet or aromatic

This seems ok

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SE Asia- Bangkok Market II and III

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 10 Aug 2011 16:31:00 +0000

I know I just said on Monday that I was going to post one photo per day from my trip to Southeast Asia. I forgot on Tuesday. So, another series...

Mackerel

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