Monday through Friday at Commune you can get a breakfast sandwich and coffee for $5! Don’t skip this!
Shah Raan sandwich from Field Guide, Norfolk, VA
Field Guide's Big A** Sandwich the Shah Raan
I was on Granby St. yesterday chatting with the owner of Brink Anchor (where Jack Quinn's used to be) and realized I was super hungry. Sometimes I get wrapped up in the idea of what it is I want to do and forget to do things like, say, eat. So I was starving after my visit with Phil and was trying to decide where to eat lunch. It's been a while since I've had a lunch option in Norfolk since I live in Virginia Beach and I'm at my regular job during the day (no, I don't blog for a living.) The decision wasn't hard to reach after remembering a photo I saw online this week. The image depicted a mountain of a sandwich - no more like a volcano with lava of peach chutney tumbling down stacked, curry braised pork. It was called the Shah Raan and I was going to rise to the challenge issued by Field Guide to "conquer" it.
I mentally prepared myself, image Sir Edmund Hillary getting that high knowing he was going to climb Mt. Everest. I was right down the street from this monster, all I had to do was find a parking spot. The Fates were with me because a car pulled out of a spot right in front of Field Guide and I quickly slid in and paid the meter. It was a beautiful day, overcast and cool, I love how it feels when it's like that.
I walked into Field Guide and was greeted by Jeremy behind the counter and saw an acquaintance Chris Revels seated at the bar. He was taking a break from mural painting a few blocks away. Jeremy mentioned it had been a while since I've been there, which is true, but I knew exactly what I wanted. I asked for the "big ass sandwich". He smiled knowingly and shouted to the kitchen, "Big Ass Sandwich!" I waved to Cristina and crew in the back and headed back to say hi.
My sandwich was being made as I stepped into the doorway to the kitchen. I watched from afar, a little giddy with the idea that I was going to eat it. I know it sounds cheesy, but I get excited about eating - especially good food and Field Guide is on point. Always. I chatted a little bit about the Shah Raan and Cristina (Waffletina)told me about some of her other projects she's working on. By the way, if anyone wants to rent a great space next to Toast in Norfolk, get in touch with her. The space could be used for about anything and the rent would be a great deal.
The Shah Raan sandwich was created by one of the line cooks in Field Guide's kitchen. I love the fact that the people in the back have the opportunity to put something together and then have it featured in the shop. David Hausmann, the creative mind behind Field Guide and several other projects in Norfolk, has been spot on when introducing new concepts to the area. Especially those dealing with food, I mean who doesn't like Handsome Biscuit? Back to the sandwich - the Shah Raan is made up of curry braised pork shoulder, sunflower pecan raita, and peach chutney. I'll be honest and say I have no idea what the name means, I think it was just something the guy came up with when they made it. It sounds exotic and the sandwich itself reflects that with Indian-style curry infused in the pork, just enough so you know it's there. The raita is lightly tossed with red cabbage and the peach chutney rounds out everything with a slightly pungent sweetness. What's really neat about this is the flavor profile is usually seen used with chicken or lamb, I think it pairs perfectly with pork though.
Field Guide's Shah Raan served properly, mine fell over when I was carrying to the light for a photo. Still looked sexy though.
Please don't judge me, but I didn't even try to pick up my sandwich. I mentioned that I would probably use a fork and knife and Jeremy laughed and grabbed me my flatware and a bunch of napkins. I was going to need them. They call mustaches "flavor savers" for a reason!
David Hausmann
I was working on my sandwich when Dave walked in. The guy is busy and was hitting his spots tying up loose ends. We chatted for a bit about some ideas he had about expansion, new shops and things he'd like to introduce to the area. Exciting stuff. I have to mention that Cristina put together a great dessert for me made with a almond shortbread recipe she loves. The recipe is actually from one of Dave's old restaurants The Boot, I'm sure a lot of you remember that place. 80/20 Burger Bar is in the old location now. The dessert was made with charred peaches, a delicious homemade cream that reminded me of Shelby's Dirty Cake, and a little bit of mint leaf. So good!
Charred peaches, almond shortbread, cream and mint
I was able to finish my whole sandwich. That thing was huge, so unlike Hillary who did manage to reach the summit of Mt. Everest I made it about halfway. I bowed out gracefully asking for a container to package my unfinished portions so I could share them with Shelby later at home. I was very satisfied with the whole experience and told myself to not wait so long before visiting Field Guide again. Oh, and thanks for the beer Jeremy.
Additionally, here are a few shots of the mural Chris was working on.
National Grilled Cheese Day
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!
Ten Top Take-out
Tried something new at The Ten Top last night and was blown away by one of the items we ordered: Crab Bisque! So far my favorite crab soup is the She-Crab Soup served at Mannino’s, but after having the Crab Bisque from Ten Top, I’ll have to re-evaluate my rankings. Guess this means a trip to Mannino’s ;)
The Meatloaf Sandwich I had was very good too. We were trying to figure out how they made the meatloaf, bell peppers in the mix was good.
Classic BLT, well I added mayonnaise. I always add mayo.
Classic BLT
Baker's Crust - Hilltop
Had lunch at Baker’s Crust-Hilltop, Virginia Beach. Very busy but the food was out quickly and the service was good.
Top to bottom: Mediterranean Chicken w/ soup, Baker’s Club, great, thin fries, Mediterranean Chicken, Panini Grilled Meatloaf, Chicken and Avocado.
Shady Grove Marketplace - Part 2
This past weekend Shady Grove Marketplace celebrated their 2 year anniversary! They had samples from Sabrosa Foods and Artisan’s Bakery & Cafe on hand for visitors. New Belgium Virginia and The Ten Top were there too with delicious sandwiches and beer, compliments of the house. Make it a point to visit the market if you’re in the area.
Set 2 of 2
Shady Grove Marketplace - Part 1
This past weekend Shady Grove Marketplace celebrated their 2 year anniversary! They had samples from Sabrosa Foods and Artisan’s Bakery & Cafe on hand for visitors. New Belgium Virginia and The Ten Top were there too with delicious sandwiches and beer, compliments of the house. Make it a point to visit the market if you’re in the area.
Set 1 of 2
Breakfast sandwich I made this morning: Bacon, sausage, egg, a slice of cheddar, lettuce, tomato, and mayo; all topped off with a dash of pepper. So good.
Breakfast Sandwich
BLT for brunch today :)
BLT
Zero’s Grinder-toasted with chili relish. My favorite sandwich in town.
Zero's Grinder
Grilled cheese made with homemade artisan bread and dill cheddar.
Breakfast sandwich Shelby made: bacon, mushrooms, on a cheesy garden omelet.
Turkey and Guacamole from Tropical Smoothie. The 9-grain bread over-powered the other ingredients of the sandwich.
Made a version of the classic “Italian” sandwich. I like to grab the slices the deli puts on discount, half the price and just as good.
Hubcap Grill Breakfast Wraps
The other day I visited Hubcap Grill again, this time for breakfast! I ordered a All-in-One Breakfast Sandwich and Breakfast Wrap. They were very good and hit the spot. The sandwich was made with French toast and I added a dash of hot sauce to the wrap. Good stuff!
The Indie and the Bomb Me, I ordered both with pork. Evan and Toby mugging it up.
A friend posted a photo from a food truck he visited in the area. It’s called the Hubcap Grill and it’s been in operation for about a month in Norfolk, VA. Coincidentally, I had an appointment in Norfolk in the afternoon, so afterwards I checked Twitter and found out where they were camped out. It was a little rainy and grey out, but when the food was on the grill, that’s all I could think about.
I met Evan Harrell and Chef Tobias Dodge in the truck. I asked Evan what he did before he worked the truck and he said he spent most of his time sailing. It seemed appropriate, his life on the rolling sea to rolling around the city. Both the guys were very personable and I enjoyed chatting with them. I ordered a couple of sandwiches and some Cream of Potato soup to take home. My wife and I split both sandwiches and soup—it was all delicious.
Do yourself a favor and find the truck next time you’re in Norfolk, VA and grab a bite to eat. You won’t regret it.
A delicious sandwich Shelby made, inspired by Garnett’s in Richmond, VA. Roast beef, horseradish cheddar, with sautéed mushrooms and red onions. The grilled the sandwiches; the bread was from a loaf I made earlier in the week.
After seeing the Leaping Lizard Cafe on television we had to make a trip out to the shop. It’s small and the people are friendly. They grow most of what they cook there and everything else is local. The food was very good and I’m going to make sure to get back when the Blue Crab is in season.
Listed in order: Hummus Appetizer, Winter Puree Of Butternut Squash, Rockfish, Winter Sandwich, Surry Ham and Cucumber Sandwich, Chocolate Ganache, and Oatmeal and Chocolate Chip Cookie.
Dinner at New York Deli. Carytown, Richmond, Va. Reuben, Philly Cheesesteak, and French Dip.