I need this guy's help

April 30, 2014

Next time I get donuts, I'm asking this guy to help with the lines.

6th East Coast She-Crab Soup Classic

April 25, 2014

The 6th East Coast She-Crab Soup Classic is tomorrow at the 24th Street Park. Over 15 of the area's best restaurants will compete to be named the one with the best She-Crab soup in Hampton Roads. Last year Mannino's Italian Bistro won both the Critic's and People's Choice awards. Read my review from the last one here on AltDaily. There will be lines, but the soup makes up for it.

Here who is competing this year:

328 Tequila Lounge

C.P. Shuckers

Freemason Abbey

Keagan’s Restaurant

Lucky Oyster Seafood Grill

Lynnhaven Fish House

Mahi Mah's Seafood

Mannino’s Italian Bistro

McCormick & Schmick’s

Murphy’s Irish Pub

Passion the Restaurant

Rockafeller’s

Roger Brown's Restaurant and Sports Bar

Steinhilber's

Tradewinds

Westminster Canterbury

The gates open at noon and the event ends at 3:00 PM. When you enter the park you'll make your way around the tables and get a sample of she-crab soup. Use your score sheet to mark your favorites and turn it in when you're done. Votes will be tabulated the winners will be named at the end of the event! When you're done, go grab a beer at one of the local watering holes. You can even make the Back Bay Brewing Co. grand opening on Norfolk Ave. down the way!

Check out the photos from last year's event here.

See you there!

Back Bay Brewing Co. Grand Opening

April 24, 2014

Back Bay Brewing Co. soft opening a few weeks back let everyone know—in a big way—they were setting up a permanent location in Virginia Beach. It was packed. There was a line out the door with people trickling in and out most of the night. Zeke's next door was open with a live art demonstration, good coffee and poke bowls, then there were several food trucks out back hooking up everyone with everything from fish tacos, BBQ, all the way to cupcakes.

I've been excited about the news coming from Back Bay ever since they chose Norfolk Ave. location for their operation and brought on local beer nerd Dan Yarnell as head brewer/COO. You can find Back Bay beer in the area restaurants and they have participated in both the Battle of the Beer events in Hampton Roads, but I realized I didn't know a whole lot about Back Bay Brewing Co. in general. I figured I'd send some questions to them, picking their brains for a little info.

I was answered by Josh Canada. He's a Beach local whose first job was at WRV back when it was on Norfolk Ave., right where Back Bay has settled-in. Only this was a few years back. He said building Back Bay in the same spot of where he first worked at 14 had historical significance. Not mentioning the location, sandwiched between a couple of popular eateries near the Beach. The popular Shadowlawn neighborhood will definitely have Back Bay on the radar as the local watering hole, they'll walk to the tasting room.

Back Bay Brewing Co. was founded in 2011 by a group of friends in Virginia Beach. Sitting in a duck blind, Josh Canada and Charlie Burroughs brainstormed ideas that might help them see their dreams of brewing beer a become a reality. They selected three more local friends—George Powell, Will Yearick, and Josh Malbon who all shared their love for the outdoors and beer. The five of them worked to put out their first beer, False Cape Ale.

In the early days they brewed where they could, eventually contracting with St. George Brewing Co. in Hampton. This is a common practice for small, start-up brewers; local, larger companies will share their facilities to help the little guy out. Back Bay's new facility will have their own tanks for brewing but the lagers will probably continue to be brewed in Hampton for now. Having the capability to brew on premises will allow them to experiment more with their recipes. They would like to poll Shadowlawn and the surrounding area to get a feel for the types of beers their neighbors would like to drink. Once they know what the people want, they plan to have it brewing within two weeks Josh said.

They want to keep things moving and be innovative with their product. Experimental brews like a Coffee Coconut Stout will be offered and most breweries offer seasonals that change with the weather. They currently offer their signature red ale, lager, pale ale, and a porter. Dan told me they're working on a German style beer that could be similar to a Helles. The facility has a gourmet beer permit which allows home brewers to brew small batches on-site. Back Bay can keg it for them too.

Back Bay Brewing Co.'s Grand Opening will be Saturday, April 26, 2014. The doors open at 1:00 and there will probably be a line to get into the tasting room. There is a 100 person capacity for the tasting room. From what I saw at the soft opening they'll have a good system in place to have the beer orders out of the tap and to the patron's hand in no time. Again, like the soft opening, there will be food trucks and even some live entertainment on site. There will be at least one new beer for everyone to try too. Don't miss it!

Scout Guide

April 23, 2014

The Scout Guide for the Virginia Beach/Norfolk area wrote a post on I Heart Food yesterday. Shelby and I first seen a Scout Guide in Richmond and really liked the printed copy--glossy, great photography. The Scout Guide highlights people and shops in the area they cover, so it was nice to be featured in their blog.

It's funny how this all worked out. I was at Lynnhaven Pub to try the new batch of Bell's Hopslam for the year and while I was taking photos of my beer (you know I'm that guy who takes photos of his food) and the woman next to me asked what I was shooting for. I told her I had a local food blog and when I told her about I Heart Food she said she loved it and followed me in Instagram. Her name is Anne Hazard and she is the Editor of The Scout Guide for our area. She said she loved my work and wondered if I'd be interested in doing a Q&A.

Sure! Sounds like fun.

A little while later I was contacted by Cole Weaver, Social Media Director for TSG, who sent the questions you'll read in the blog post.

Check out the story here: We Heart George

Brandon is standing to the left on top of the car in front of Shelby. Bo is on the car to the right.

SLO Down Wines

April 21, 2014

Friday night is wine tasting night for me. I'll usually hit the two local shops in the area to try out something new. I got a text from Yianni earlier saying I needed to be at the shop that night, they had a special treat.

Brandon Allen and Bo Silliman of SLO Down Wines who are on their Caddy Tour, were stopping by a couple spots in Virginia Beach including Yiannis Wine Shop. Gregg Zimpel of Z Wine Guy distributes SLO Down Wines in the area was in the shop with the guys. They had their Broken Dreams Chardonnay and Sexual Chocolate red blend available at the table.

Shelby and I met our friends Sarah and Scott at the shop and the first thing I notice when I parked was a huge Cadillac with paint and writing all over it. I didn't know about the Caddy Tour till I got inside Yiannis but I figured this had to part of the surprise that night.

Bo and Brandon hung around for a while to sign bottles, pour and talk about the wines and their operation. They had one more stop in town at Thirty 7 North and then they were driving up to DC. We took home a signed bottle of the Sexual Chocolate, we stored it at home and will definitely enjoy it in the future.

Sunny Days

April 15, 2014

The weather has been crazy the past month or so but it looks like Spring is finally here. This past Friday was my off-day so I spent it running around taking care of a few things. Post office drop-off, a trip to the landfill and then an invite to lunch with Shelby and her co-workers. I'm kind of the of the lunch mascot for those guys, I always show up when they go out.

We went to Whitner's Barbeque in Virginia Beach, it's near Lynnhaven Mall. It's been there for a while now and I've actually had a BBQ sandwich from the shop once or twice before. Shelby and I ended up sharing a three meat sampler that had pulled pork, beef brisket, and "wet" ribs. We had a little mac 'n cheese and dirty rice too. Shelby really liked the brisket and I enjoyed the ribs, but all three BBQ meats were good. I didn't care a lot for the mac 'n cheese, it was a little bland, the dirty rice was tasty though.

After dropping off Shelby I made run to Norfolk to pick-up a stack of HR Growlers for my mother's barber shop Town Center Barber Shop near Pembroke. I made my way back to hit Back Bay Brewing, I was hoping to meet up with Josh Canada, one of the founders of the brewery to talk a little bit about their new tasting room.

The weather was great down at the Oceanfront, people were out and a lot of the shops had their doors open to let the fresh air in. After I parked I walked around and saw Nick and Victoria hanging out in front of Zeke's Beans & Bowls. Nick is one the owners of Zeke's that specializes in poke bowls and coffee--you probably figured that out by the name. If you're at the Beach, it's a must try. I love the bowls there. After chatting with them a bit I walked into the Back Bay, which is right next door.

Dan (chief brewer at Back Bay) was in talking to Ariel from Hoffman Beverage at the bar. I chatted with them a bit and then asked about seeing Josh, I was told he was in a conference call and would be right out to see me afterwards. I hung out a bit and talked some more, I eventually had to leave though because I wanted to make sure I could pick up Shelby from work. It was Friday and I'm sure she was ready for the weekend.

We stopped home and I ended up running out for wine tasting. Friday nights are wine tasting nights for me. I visited Yiannis Wine Shop and Grape and Gourmet. I bumped into an old friend at Grape and Gourmet, David Sorey. We grew up together in the same neighborhood and have known each other since elementary school.

My Friday routine usually ends with me picking up sushi next door. So, of course, I swung by Misako for a take-out and chatted with Mr. Teng and Tammy for a little bit. I've told you this before, but they have a roll named after me there! The George Roll--it's good, seriously.

I gathered the wine, sushi, and camera and headed home after Misako. Shelby and I enjoyed picking through the hot and sushi bar box I brought home and opened up a good tempranillo.

April's Cheap and Cheery

April 12, 2014

Grape and Gourmet have a monthly tasting event the second Saturday of the every month. This month in addition to the regular beer/cider line-up, Young Veteran's Brewing Co. of Virginia Beach volunteered to serve great, local craft beer to those who attended. Tom and Neil were both there earlier in the day but Neil had to run back to the shop.

I'll post more later, check out the photos from the event in the mean time.

National Grilled Cheese Day

April 9, 2014

12 April celebrates that sandwich everyone loves: Grilled Cheese! What's not to like? Toasty, buttery bread held together by melting, delicious cheese!

I guess if you don't like or can't eat cheese that makes a difference.

You're not just stuck with plain ole American "cheese" either. You can put whatever you like in them: cheddar, Gouda, mozzarella--whatever you like.

I like putting sauteed mushrooms in mine or maybe some deli meat that I tossed on the skillet to to get a little Maillard reaction going on. Then put the meat between the bread. Here's a mushroom grilled cheese I like to make:

Another method I've been using lately is involves the waffle iron. Basically the waffle iron becomes a panini press! Shelby was browsing through Pinterest and saw a bunch of people using their waffle irons to do all kinds of crazy stuff. This is what you get:

Here's how you make it:

Butter the outsides of the bread you're using (any type you can squeeze between the waffle iron.
I used roast beef in this sandwich, wrap the roast beef around the cheese you're using. Put the meat and cheese in between the bread slices. Place a couple of slices between the bread and meat too if you want it extra melty.
Place in the preheated waffle iron and close it. I put an iron skillet on top of my waffle iron to keep it pressure on the sandwich. You probably don't need to do this, I just like to make sure it gets really smushed down in there.
It won't take long to brown the bread and melt the cheese, approximately 2 minutes.

That's it! You end up with a tasty, fancified grilled cheese.

Enjoy!

National Beer Day

April 8, 2014

I don't know who thought it up, but yesterday was National Beer Day!

I celebrated with a couple of beers I had in the fridge:

Mikkeller Keeper and a Stillwater Artisanal Ale Classique

Both were easy to drink. The Classique was a saison with a little hop to it and the Keeper had the "arm pit" funk I get from hoppy beers. I know that probably sounds gross, but I swear that's what I get. I've learned to read it better these days and maybe I should call it something else (cat pee maybe?)

Hope you all enjoyed a nice beer yesterday. If not, you can do it today...or tomorrow...or the day after...

Tacos and Beer

April 3, 2014

I saw that Karnage Asada was going to be at Young Veterans Brewing and I knew I needed some of more of those Kimchos they make.

Kimchos?

Nachos with Kimchi on them! Seriously, they're good.

After work, we hopped in the car and drove over. After taking a quick look at the menu we ordered the Kimchos--adding pork and anything else they'd put on them. We also ordered a "full rack" of tacos and some beans and rice. The full rack had one of each of their tacos and served in the shells fried right there in the truck. Donna in the truck told us that they have a little deal going on with the brewery, if you buy food you get a pint for $2! Perfect.

After ordering we went inside Young Veterans, it was Shelby's first time in the shop. She looked around a little and I took her to the bar. Kasey was working the taps and I introduced Shelby to her. I ordered a Pineapple Grenade, their weissen that always kicks quickly, and Shelby got a flight. This was perfect because she hasn't had too many of their beers yet.

After finding a place to sit our food was brought in by Donna. You get a ton of food with the large order of Kimchos. Loved the sauce they put over the whole thing in addition to the kimchi and cheese. Shelby liked her tacos but was full after two. I ate about half of what she had in her box and we took the rest home for lunch the next day. I probably could have eaten everything but I was already full and I was at the point of eating just for the sake of eating. It's hard to stop when you're eating something that tastes so good.

Swing by Young Veterans Brewing Co. and definitely catch Karnage Asada if you see them parked somewhere.

Instagram Straight

April 1, 2014

Shelby showed me how to send my Instagram food account photos to my Facebook food page. Gonna be spamming it now lol.

Busy Friday!

April 1, 2014

This past Friday was set to be an busy, but exciting day. A couple of big events were happening: Back Bay Brewing's soft opening in Virginia Beach and Chayce's band, Long Division, playing their CD release show in Norfolk.

First, Back Bay Brewing had a soft opening over the weekend. Friday and Saturday they were going to have the taps pouring for anyone who might stop by. Friday night Nick Vitale from Zeke's Beans & Bowls next door invited some of the area's food trucks to hang out and serve food. There was no shortage of food options.

From what I hear, about 1,000 people came through the tasting room. I was impressed with the staff, they kept the drinks coming and didn't skip a beat (with the lights flickering here and there.) We met our friends John and Connie and shared a couple of flights while catching up with a few familiar faces. Afterwards, we decided on dinner at Field Guide; and made our way to Norfolk.

Field Guide was packed, it's not uncommon for there to be a little wait if you go in for dinner or lunch. The line was moving fast though and the wait gave us a moment to check out the menu. Shelby grabbed a specialty cocktail made with the house soda and gin. I had a sip, it was refreshing. After a bit we were seated and we ordered our meals. I got the Lou-Wow and Shelby ordered the Boaring Meatloaf. The Lou-Wow was a delicious pork BBQ with a little Hawaiian flair and the Boaring Meatloaf was a pork meatloaf served with mac and cheese and kale. Both dishes were beautiful and delicious--I have to say it was tragic later that evening when we got home and I forgot the leftovers in the car overnight! I almost curled up into a ball on the couch the next day after I realized what I did. Oh! I need to mention that I had a Smartmouth Safety Dance Pilsner. This is served exclusively at Field Guide at the moment - loved it.

After finishing up at Field Guide we had about an hour so we decided to head over to The Birch and say "Hi". We met our friend Matt, who was at the bar with Malia - owner of The Birch; and the other Matt serving behind and bar. I ordered an Italiano TipoPils, it’s my go-to when I’m there--it's good!

We had just enough time to chat a little bit, take a few goofy photos before we were off to Belmont House of Smoke on 21st St. That's were Long Division was playing.

Super Bonus: Marleigh was meeting us at Belmont. She drove down from Richmond to see her brother play what might be his last show with the band before he leaves for the Navy.

It was about 10:30 when we arrived at Belmont. There was a good crowd upstairs where the band was playing. They were still setting up for their set we walked in. We said our hellos to the those we knew in the room and I ordered a Smartmouth Rule G.

Long Division played to a packed out and the set was great. I really am going to miss not seeing Chayce on stage playing with the band. Knowing this was going to be one of his last shows with the band made it special.

After the show we chatted with Chayce and several others, then we hit the merch table for some Cds and a t-shirt. We bought a copyof their new album for John and Connie and one for our friend Cappy who was there too. We made the rounds and headed out.

John drove us home. Sadly, our leftovers never made it out of the car. I hope it didn't smell too much like BBQ pork in the morning.

Listen to Long Division at their Bandcamp page. Here is one of my favorites off their new album called Skipping Rocks.